Recipe from My Omni Kitchen

For the beans

• 2 cups Rancho Gordo Royal Corona beans soaked overnight and drained (2 cups dry)
  
• 6 cups water or light vegetable broth
  
• 2 bay leaves
  
• 1 teaspoon kosher salt
  
• 2 tablespoons extra virgin olive oil to finish warm beans

For the salad

• 2 cups cherry tomatoes, halved
  
• 2-3 Persian cucumbers, cut into half moons
  
• ½ red onion, very thinly sliced and soaked in cold water for 10 minutes, then drained
  
• 6 oz feta cheese crumbled (about 1½ cups)
  
• ⅓ cup pumpkin seeds toasted
  
• ½ cup dill pesto (below), or to taste 
  
• 2 tablespoons fresh lemon juice
  
• Salt to taste
  
• black pepper
  
• 2 cups baby arugula
  
• dill for garnish
  
• Lemon zest for finishing
  

Serves 6

1. Soak the beans for 4 to 6 hours (optional), then drain them and add to a large pot with 6 cups of water (or broth) and 2 bay leaves. Bring to a gentle boil, then reduce to a low simmer. Cook uncovered for 60-90 minutes, until the beans are tender, creamy, and fully cooked through without falling apart. Season with 1 teaspoon kosher salt during the last 10 minutes of cooking.
2. Drain the beans, reserving a little of the cooking liquid. While the beans are still warm, drizzle with 2 tablespoons extra virgin olive oil and a small splash of the reserved liquid. Gently toss and let cool to just warm or room temperature. This step keeps the beans silky and flavorful.
3. In a dry skillet over medium heat, toast ⅓ cup pumpkin seeds for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
4. In a large serving bowl, combine the cooked beans and ½ cup dill pesto, add cucumbers, tomatoes, onions, and 4.2 oz feta cheese. Toss gently to combine. Add 2 cups baby arugula and gently mix it in to distribute it without breaking up the beans.
5. Add a drizzle of 2 tablespoons fresh lemon juice. Season lightly with Salt and freshly cracked black pepper. Toss gently, then taste and adjust to your liking.
   Top with more crumbled feta, toasted pumpkin seeds, fresh dill, and Lemon zest.
   Let the salad rest for 10-15 minutes before serving so the flavors can mingle. Taste once more and adjust the seasoning if needed.

 

Dill Pesto

• 1 cup packed fresh dill
  
• 1 cup packed fresh spinach
  
• ½ cup crumbled feta
  
• 1/2 tsp kosher salt
  
• 1/2 tsp black pepper
  
• 2-3 garlic cloves
  
• 1/4 cup raw pumpkin seeds
  
• 1/2 cup olive oil plus more to thin
  
• Juice of one lemon

1. Preheat your oven to 300°F (150°C).
2. In a bowl, toss the raw pumpkin seeds with olive oil until evenly coated. You can add a pinch of salt at this stage or other spices of your preference (garlic powder, paprika, cayenne pepper, or cumin). Spread the pumpkin seeds in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Make sure they’re not crowded to ensure even roasting.
3. Place the baking sheet in the preheated oven and roast the pumpkin seeds for about 15-20 minutes, stirring occasionally, until they are golden brown and crispy. Keep an eye on them to prevent burning.
4. Once roasted, remove the pumpkin seeds from the oven and let them cool completely on the baking sheet. They will continue to crisp up as they cool.
5. Rinse the dill and spinach, and roughly chop the garlic cloves.
6. Add the dill, spinach, roasted pumpkin seeds, feta, and garlic to a food processor. Pulse until the mixture is finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
7. Add the lemon juice, salt, and pepper to taste, and pulse a few more times to combine. Adjust seasoning as needed.