Roasting is one of my favorite methods of cooking. Here, I took my first stab at roasting beans – chickpeas and black-eyed peas to be exact (feel free to substitute other bean types). Roasting beans enhances their flavor, and if eaten immediately after cooking, makes their texture fun; the bean’s skin is retained, but the inside takes on a nice creamy texture.
I made this recipe into a side dish, but this can easily be converted into a filling vegetarian entrée by adding cooked quinoa. I also added red onion and mushrooms. Add other veggies if you like. This dish can be served either warm or cold.
· 1 head cauliflower
· 1 can chickpea, rinsed and drained
· 1 can black-eyed peas, rinsed and drained
· Canola oil
· 2 tbsp extra virgin olive oil
· 2 cloves garlic, minced.
· 1.5 tbsp red wine vinegar
· Salt and pepper to taste
1. Preheat oven to 425 degrees
2. Cut the cauliflower into small florets
3. Lightly coat veggies and beans with canola oil, salt and pepper.
4. Place on large baking sheet.
5. Roast for about 35 minutes, until veggies and beans are nicely browned.
6. While the dish is roasting, whisk together the mustard, olive oil, garlic and vinegar. Taste. Add additional amounts of vinegar, mustard, oil, salt and pepper until you achieve a flavor you’re happy with.
7. When the vegetables and beans are done, remove from oven. Let them cook a bit. While still warm, toss them with the dressing in a large bowl.