Tiger’s Eye Beans with Lime and Cumin

-Soak 1 pound of Tiger’s Eye beans from 3-12 hours (beans are fresh so soaking can be brief).

-Finely chop the following; 2 cloves of garlic and 1 onion.

-In a large pot, heat 2 TBS olive oil and then add the chopped vegetables.

-Sauté for 5 minutes, then add 1 TBS ground cumin, 8 cups chicken broth or water and 1 tsp sea salt.

-Bring to a boil and cook until the beans are buttery and soft, about 1 to 1.5 hours.

-Finish with 1 tsp grated lime rind, 2 TBS lime juice and 1 bunch fresh cilantro finely chopped.

-Taste for salt and serve with a dash of hot sauce.

Dragon's Tongue Beans with Aioli

For the aioli: 

Put the following into the blender:

A whole egg

A pinch of sea salt

¼ cup extra-virgin olive oil

-Blend on high.

-Add another ¾ cup olive oil in a light steady stream until all is incorporated

-Then add 3 TBS fresh lemon juice.

-Finely chop 1-3 cloves of garlic with some sea salt until smooth and then stir it into the mayonnaise. 

For the beans: 

-Tip and tail 1 pound of Dragon's Tongue beans and cut into 2 inch lengths.

-Steam them until just tender, about 3-5 minutes. 

-Toss the beans with some garlic aioli.

-Taste for salt and serve warm.