Here's an easy one.
I made these with Ayocote Blancos.
To strained, cooked beans, I added half a small red onion, diced small, half a can of tuna and a pinch of Oregano Indio. Extra virgin olive oil and a splash of Jerez sherry vinegar finished the deal.
Ta da!
Had a variation of this made with black-eyed peas in Portugal a while back. Has become one of my absolute favorites. Obviously need to try with some different beans.
Cooking the white beans as I write. New Bean Club shipment had everything I need in terms of beans! Oh yum, and a perfect take-to-work lunch with a slice of homemade buttermilk bread. Thanks, Steve.
Great! We’d love a report back on the Snowcaps when you cook them.