It wasn’t the coined name ‘Paris Bistro’ that inspired me so much as the assorted shapes and bright colors of the bean variations seeming to implore me to snag a bag for some future preparation.
Shades of small oval pink beans, deeper reds of kidneys, black beans, northern beans, smaller touches of yellow and green lentils surrounding large creamy white limas and speckled varieties resembling tiny birds eggs snugly nested in the spring, all combined into one clear plastic packed Zursun blend.
Though we dare speak of spring as yet, since winter has barely begun, the word snug reminds me of the Canadian geese this very morning quietly huddled closely together at the lot pond, barely moving, until early frost subsided and the sun fully merged, then off they went, devoid of the simultaneous loud squawking one often hears at warmer times of the year.
So what do you think, aren’t these beans pretty? I picked them up at Home Goods, but otherwise you can get them through Williams Sonoma, or straight from the source at Zursun in Idaho.
After a soaking in cold water overnight, I was delighted that the medley maintained the diverse cheerful hues even after cooking which I did simply adding just one onion cut in half, and a couple of bay leaves to the water mix for its boil. Having some juicy slices of roast lamb remaining from a special dinner one evening seemed a nice combination to prepare set atop some mixed greens while adding a touch of ooh la la in a sort of festive arrangement to these now quieter bleak days of January. It is called the Paris Blend after all. Really for the topping you could use any type of sliced meat, roast beef, London broil, pork tenderloin, even a nice piece of grilled sockeye salmon. But for today, we’ll simply call it, Roast Lamb, Paris Bistro Bean Salad. Bon Appetit.
You can find the Spiced Peach Blog recipe for dressing the mixed greens here.
- 12 ounce Zursun Paris Bistro blend beans
- 1 onion, cut in half
- 2 bay leaves
- 2 small shallots or 1 small red onion, chopped finely
- 1 stalk celery, chopped fine
- 3 tablespoons chopped parsley
- 1 tablespoon coarse kosher salt, more or less to taste
- a few grinds of fresh cracked pepper
- 1 1/2 tablespoons Dijon mustard
- 1/3 cup olive oil, approximately
- juice of 1/2-1 squeezed lemon, strained
- 2-3 tablespoons white wine vinegar
- pinch or two of coarse kosher salt and fresh ground pepper
- 6 tablespoons, more or less go to: Spiced Peach Blog's Homemade Salad Dressing in three minutes or less
- Roasted Lamb, a few slices per salad (roast beef, London broil, pork tenderloin, or sockeye salmon may alternatively be used)
- couple small handfuls mixed, dressed, fresh baby greens per platter
- 1/4- 1/3 cup per plate dressed Zursun Paris Bistro blend beans, recipe below ( bean blend may be purchased at Williams Sonoma or directly through Zursun Beans in Idaho)
- Place beans into a colander and sift through for any loose debris or pebbles, rinse. Place beans into a large pot, covering with cold water about 6 inches, let soak overnight. Drain beans into a colander, rinse out pot, rinse beans, and tumble back into the pot covering with cold water about twelve inches, add in the onion and bay leaves. Heat beans to boiling, reduce heat and simmer for about 45-60 minutes until beans are tender, drain, fish out onion and bay leaves, transfer beans to a long platter.Prepare the dressing. Whisk olive oil a bit at a time into the Dijon mustard until well emulsified. Whisk in the lemon juice and vinegar, season with salt and pepper, check seasonings, whisking in a bit more olive oil if desired. Stir shallots and celery into the beans, fold through the mustard dressing then sprinkle in the salt and pepper, check seasoning adding more salt if needed then stir in the parsley. Dress mixed greens, assemble onto plates, top with sliced roast lamb and top with a few spoonfuls each of the Paris Bistro Bean Salad.