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Raw, the
Vallarta bean has an almost glowing green color. Cooked, they are dense
and rich. Popular among Napa's most celebrated chefs, the Vallarta can
be served whole, as a salad bean or even puréed and used as a stuffing
in ravioli or other pasta. Also great with sautéed greens such
as chard, kale or mustard.
Suggestions:
Pot beans, side dish, beans and greens (chard, kale, spinach), puree,
salad
One of Napa's
most famous chefs likes to puree the bean and then use it as filling in
ravioli.
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