Buckeye Beans with Pickled Shallots and Goat Cheese

A standalone midweek dinner, or a lively side dish for bigger occasions - just adjust the quantities to suit the occasion. Buckeyes are especially happy in this form!

  • A few thinly sliced shallots

  • Sea salt

  • Your most interesting vinegar (banana, pineapple, sherry)

  • Oregano Indio or dried marjoram

  • Cooked buckeye beans in appropriate quantity

  • Crumbled goat cheese

  1. To make the pickled shallots: Place sliced shallots in a bowl and add enough vinegar to cover completely. Add a pinch of salt and a sprinkle of Oregano Indio or marjoram (crush with your hand). Let rest about 15 minutes, stirring occasionally.

  2. Scoop warm beans and broth into a bowl and top with a spoonful of pickled shallots and a crumble of goat cheese.