Gourmet heirloom beans meet heritage corn in a Mexican inspired salad that will be the star of your next back yard barbecue or taco Tuesday. This protein packed salad is a fantastic make ahead side dish or vegetarian main. Always make extra because it's even better the next day!
Dry vs. Canned Hominy
Although hominy from a can is really easy it's kind of like the difference between canned beans and gourmet heirloom beans. The flavor and texture is so much better when you start from dry hominy. Canned hominy tends to have a signature gummy texture, however by soaking and cooking the dry hominy as you would heirloom beans you won't get a gummy texture and you can control how soft of firm you'd like the hominy to be.
How To Cook Dry Hominy
1 cup of dry hominy yields 4 cups of cooked hominy. Soak the amount of hominy you'd like to cook overnight in water. The hominy will almost double in size so choose your jar or bowl and fill it with water accordingly. After the hominy is soaked bring it to a boil in a sauce pan or dutch oven and then reduce to a simmer. Simmer for 30 minutes to an hour until it reaches the desired consistency. You can shortcut this process by cooking in the pressure cooker for 15 minutes. The pressure cooker will cause more of the kernels to "pop" and you will have less intact corn kernels for your dish but they will be soft and delicious.
Caramelized onions, toasted cumin and a cinnamon stick add layers of flavor and complexity to something we normally view as just a carb canvas for other food. You'll never make basmati rice another way.
Our southwestern riff on the 3 sisters includes the True Red Cranberry Bean.This rare heirloom had been used by Abnaki Indians centuries ago but became extinct shortly thereafter. Thankfully seed savors revived it but now it is only grown by a handful of farmers.