This recipe began here — <a href="http://www.bonappetit.com/recipe/ginger-cashew-chicken-curry">this Ginger Cashew Chicken Curry in Bon Appetit</a> — then morphed into something quite different: an unconventional take on greens and beans. <br /> <br />The spicy cashews are incredibly delicious and so easy to make — I could see making these to serve with drinks. If you prefer buying or can only find raw nuts, you should roast them prior to toasting them in the skillet: Spread them on a sheet pan, and bake in a 350° F oven for 10 minutes or so—just until they begin to brown and smell fragrant. <br /> <br />For the beans: I've use standard super market great northern beans as well as fancy <a href="https://www.ranchogordo.com/products/alubia-blanca-de-san-jose-iturbide?variant=2570823491">Rancho Gordo alubia blanca's</a>, which I must admit are delicious—so creamy. Here's <a href="https://food52.com/recipes/68092-cooked-beans">how I cook beans</a>. If you are using canned beans, use two 15-oz cans, drained and rinsed. <br /> <br />You can use farro, too, but be sure to use par-cooked or semi-pearled. Be sure it cooks in 15 to 30 minutes. Depending on the type you use, too, you may need to add more water—just keep an eye on it and adjust as needed. <br /> <br />Sriracha vs. Sambal Oelek: I had Sriracha on hand, so that's what I used. From the little bit that I've read online, a big difference seems to be that Sriracha is more acidic. So, if you use sambal oelek, you may need more vinegar/lime at the end. With Sriracha, I've found I just need a splash.

Share: