4 SEATS
Ingredients
Salad
Arugula in one pound
2 cups of crimson cranberry beans
2 cups of cubed butternut squash
5 garlic cloves
2 cups humility corn that has been roasted
12 purple onions
3 4 cups of avocado oil
2 cups dried cranberries
1 rosemary sprig
12 teaspoons of fine sea salt
14 teaspoons of finely ground dark pepper
See the recipe for maple chili oil.
Directions
The cranberry beans need to be rinsed, sort, and soaked in sufficient water to cover them for an hour before cooking. After draining the beans thoroughly, add 8 cups of water, 1 teaspoon of salt, and the beans to a large saucepan. Bring the water to a boil over a great flame, then turn the heat down. Cover and simmer the beans until they are tender for about 2 hours. You can prepare the various ingredients while the beans are cooking.
Preheat the oven to 350 degrees Fahrenheit. In a bowl, toss the diced squash, garlic, rosemary, oil, and the remaining salt and pepper. Spread the squash in a single layer on a baking sheet for 15 to 20 minutes until it is tender and quietly browned.
Sprinkle the rosemary leaves over the squash. Make a smooth paste from the garlic by mash it.
Drain the beans that have been cooked. Toss the beans, squash, garlic paste, hominy, onion, cranberries, arugula, and maple chili oil in a large bowl while the beans and squash are also hot. The arugula will start to wilt a little. Taste and adjust the salt and pepper to your preference.
Toss a side of maple chili oil with the dish.
Birch chili oil
1 cup of grapeseed oil
14 cups of avocado oil
12 cups of perfectly chopped bright onion
1 cinnamon stick
1 star anise
1 chile de arbol
1 New Mexican chili
1 perfectly cut garlic clove
1 tablespoon full dark peppercorns
1 tablespoon red pepper flakes in italic form
1 teaspoon chile de arbol powder
14 teaspoons of onion powder
12 teaspoons of garlic powder
1 teaspoon of maple syrup
14 teaspoon salt
1 drop of light distilled vinegar
Directions
Bring to a soft boil by combining all the ingredients in a large saucepan over medium-low heat. Reduce the heat to small and let it simmer for ten minutes.
Remove the pan from the heat and let the mixture cool completely. In a sealable glass container, strain through a fine-mesh strainer. Keep in the refrigerator or at room temperature for up to three weeks.
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