Return the bean pot to the stove and heat
over medium-low heat. Shake excess water
off beans and add to pot. Drizzle enough
vinaigrette over the beans to coat; toss until
evenly dressed. Taste and adjust salt and
pepper. Serve immediately.
ALMOND POACHED PEARS WITH
RASPBERRY CREAM
Serves 4
½ tsp plus ¼ tsp pure almond or vanilla
extract · 10 black peppercorns · 2” piece
lemon rind · ¼ tsp salt · 4 ripe Bosc pears,
peeled, halved, and cored · 2 Tbsp sliced
almonds · 6 oz fresh raspberries · 1 Tbsp
balsamic vinegar · 1 cup coconut milk
Place 3 cups water, ½ tsp almond extract,
peppercorns, lemon rind, and salt in a medium
saucepan, and bring to a boil. Add the pears
and bring back to a boil for 5 minutes, then
turn off the heat, cover, and set aside until the