Brown Lentils And Black Beans On Cucum..

Cooking Instructions

TO MAKE THE BROWN LENTIL TOPPING, in a medium saucepan combine the lentils, water, minced garlic, and 1 tbsp of salt. Bring the mixture to a boil, reduce the heat to a simmer, and cook uncovered until tender, approximately 20 to 30 minutes.

Drain and transfer to a large mixing bowl. Mix with the olive oil, jalapeño pepper, and salt and pepper to taste. Add to the onion and mix.

TO MAKE THE BLACK BEAN TOPPING, in a medium saucepan combine the beans and water and bring to a boil. Reduce the heat and simmer uncovered over low heat for 1-1/2 hours, or until the beans are just soft. Drain.

In a saute pan, heat the olive oil over medium-high heat. Add the beans, garlic, shallots, and salt and pepper to taste. Saute for 2 minutes, mixing thoroughly.

Remove from the heat and allow the mixture to cool to room temperature. Add the yellow pepper and cilantro and mix well.

When ready to serve, wash and dry the cucumbers. Slice crosswise into 1/4-inch rounds, spoon the lentil topping and black bean topping on equal numbers of cucumber rounds, and arrange on serving dishes.

Wine Pairing(s)

Cristalino Rose Brut

Montevina 'Terra d'Oro' Zinfandel

Simon Hackett 'Old Vine' Grenache

Veuve Clicquot Ponsardin Vintage Rose

Greg Norman Zinfandel

Nino Franco 'Rive di San Floriano' Brut

Le Font des Grieres Gigondas

Collalbrigo Prosecco Spumante

Domaine Remejeanne 'Les Arbousiers' Côtes du Rhône

Hewitson Miss Harry