JACK WHITE / MOVIE & TELEVISION FOOD STYLIST
1 - 16oz bag of dried black beans
1 - 16oz bag of great Northern White beans
1/2 cup of chopped green onions (1/2 bunch)
I cup of balsamic vinaigrette (recipe below)
Cook beans separately, following directions on the bags (canned beans can be used, just rinse before using). Toss equal parts of black and white beans with chopped onions. Coat lightly with balsamic vinaigrette. Salt and pepper to taste. Serve with Parmesan Crisps.
Balsamic Vinaigrette Ingredients:
4 Tablespoons of balsamic vinegar
1 Teaspoon of Dijon mustard
3/4 cup of Extra Virgin Olive Oil
Salt and pepper to taste
Pinch of granulated sugar (optional)
Whisk vinegar and mustard together. Slowly add olive oil while continuing to whisk. Salt and pepper to taste.
1/2 - 1 cup of grated parmesan cheese (the cheaper the better)
Pre-heat oven to 375 degrees F. Pour heaping tablespoon of cheese onto parchment lined cookie sheet. Lightly pat tops, repeat with remaining cheese, spaced 1/2 inch apart. Bake until golden brown, about 5 minutes.