Sumac + Preserved Lemon Gremolata White Beans

and a lesson on how to properly salt your food!

This is one of those recipes that must be tasted as you go! Depending on the strength of your garlic, the type of salt you use, and acidity of your lemons you will definitely need to adjust to taste. I found that the gremolata recipe below tasted amazing on its own as a condiment to use on meats, fish, etc. However, once adding it to a can of beans the salt needed to be dramatically adjusted. Because plain beans are quite bland, they will need A LOT of flavor to make taste good.

This is the perfect way to learn about how imperative salt is when cooking, a lot of people are sooooo afraid of over salting a dish that they end up severely undersalting it, causing it to be extremely bland. I like to use my hands to pinch salt and add a little at a time. I find that using the shaker does not get enough out unless using it to salt my personal plate. Often times when a dish taste like it’s missing a little something it tends to be either an acid like lemon/ vinegar, or salt. Please please pleaseee invest in a good quality salt and it will change your life!!!

I ate these beans so many different ways, the first time was as a side with grilled chicken and veggies. Then I ate them for lunch the next day with a juicy steak. They are extremely versatile, super rich in fiber, a bonus source of protein, and one of my favorite foods for gut health.

Ingredients: