By Esther Boateng
Sardines with beans and greens is perfect for a picnic lunch or light supper. Use raw pinto beans soaked overnight, cook them in a pressure cooker, and enjoy a slightly warm bean bowl. Canned beans are also a great substitute and time-saver.
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To a small mixing bowl add balsamic vinegar, kumquat marmalade, and olive oil and whisk with a fork.
Add powders and whisk again. This is your dressing.
To a serving bowl, add cooked pinto beans, sardines, and tomatoes.
Drizzle dressing over bean mixture and mix.
Garnish with freshly squeezed lemon juice and fermented hot sauce and serve.
