Cranberry Bean Spelt Salad

1 cup dried cranberry beans

1 cup dried spelt

2 bay leaves or 1 Tbs lemon-ginger green tea leaves

2 Tbs canola or organic green tea oil

1 cup yellow onion, chopped small

4 large cloves garlic, minced

10 thin asparagus spears, steamed for 3 minutes and cut into 1 inch pieces

1 small sweet red pepper, cut into ¼ -inch dice.

Herb Vinaigrette

1. Place 7 cups of water in a 4-quart sauce pan with the cranberry beans, spelt, and bay leaves or tea leaves. Bring the water to a boil and cook at a simmer for about 1 hour. When cooked, the spelt will still have a bit of a crunch and some of the kernels will have burst, the beans will still be firm but will have tripled in size and the skin will be smooth.

2. While the beans and spelt are cooking heat a sauté pan with the oil and the onions. Over medium heat cook the onions until soft for about 5 minutes. Add the garlic and cook for an additional 3 minutes. Remove the mixture from the pan and let cool to room temperature.

3. When the beans and spelt are done, remove the bay leaves (if using tea, leave the leaves). Strain the beans and spelt and run under cold water to stop them from cooking. Place them into a large salad bowl.

4. When the onion mixture has cooled add it to the bean mixture with the chopped red peppers. Add the dressing and season with salt and pepper to taste. If serving within the hour, add the asparagus.

Allowing the salad to sit dressed for 1 hour or up to 24 hours enhances the flavors. If leaving it dressed for more than an hour, add asparagus just before serving to keep its bright green color.

Herb Vinaigrette

½ cup Balsamic vinegar

¼ cup olive oil or organic green tea oil

4 Tbs flat leafed parsley, chopped

2 Tbs fresh tarragon, chopped

2 tsp honey

· Combine all the ingredients in a mixing bowl and whisk to combine. Pour over the bean and spelt mixture.

Tea and tea oil source: www.thecozyteacart.com

Serves 6