WHITE BEAN AND ASPARAGUS SALAD

Preparation time: 1 to 2 hours, depending on the pot;
about 30 minutes active
Serves 4 to 8

1½ cups dry cannellini or white northern beans
1½ teaspoons baking soda
½ cup diced red onion (1 small)
½ to 1 cup diced carrot (1 medium to large)
1 pound fresh asparagus, snapped into ½-inch pieces after removing the bottom woody part of the stalks
¼ to ½ cup chopped cilantro, basil, or dill
5 to 10 fresh mint leaves
1½ tablespoons avocado oil
½ teaspoon ground cumin
½ teaspoon ground coriander
1 tablespoon Bragg Liquid Aminos
1 to 2 teaspoons mineral salt
1 tablespoon extra-virgin olive oil (more or less)
2 large cloves garlic, chopped or pressed,
or 2 teaspoons freshly grated ginger
Handful fresh arugula (optional)
1 lime, juiced (about 2 tablespoons)

1. Soak the beans in cold water and baking soda for 8 hours or longer. Strain and rinse the beans and place them in an Instant Pot, traditional pressure cooker, or standard 4-quart or larger soup pot with 5 cups water.

• Instant Pot: Set on “beans” or cook at high pressure for 30 minutes. Wait for the pressure to release naturally or (if you prefer) release it manually.
• Traditional pressure cooker: Bring to full pressure. Remove from the heat and allow the pressure to release naturally.
• Standard soup pot: Bring the pot to a boil on high heat on the stove; then reduce the heat to medium or medium low (depending on your stove) and continue cooking at a gentle boil until the beans are completely tender when pierced with a fork. (Begin checking after 20 minutes.)

2. While the beans are cooking, dice the onion and carrot and snap the asparagus. Chop the fresh herbs and set aside.

3. Heat a sauté pan on medium heat and add the avocado oil. When the oil is hot but not smoking, add the cumin and coriander and stir. Reduce the heat to medium-low and add the onion. Sauté the onion for about 2 minutes. Add the carrot, cover the pan, and cook another 2 minutes. Add the asparagus and the Bragg’s and cover again to steam for 3 to 7 minutes (depending on the thickness of the asparagus spears). When the asparagus are just tender, remove the pan from the heat source and uncover.

4. When the beans are tender, strain them and move them to a large mixing bowl. Add 1 teaspoon salt and drizzle with olive oil. Gently toss the beans until they are lightly coated with oil. Add the cooked vegetables, garlic, a handful of arugula (if you wish), and 1 tablespoon of lime. Toss, taste, and add more salt and/or more lime, as needed. Finish the salad with the chopped fresh herbs and one more gentle toss to mix well.