Oak-Charred Sweet Potatoes and Heirloom Beans with Hazelnut Salsa Macha

Introduction

Warm embers, rich heirloom beans, and farmers market sweet tubers collide in this vibrant California-inspired side dish. Finished with a smoky hazelnut-pepita salsa macha and bright verjus-pickled shallots, it brings Santa Maria smoke and coastal freshness straight to your table.

Ingredients

• 2 medium garnet sweet potatoes, scrubbed and sliced into 3/4-inch rounds
• 2 cups cooked heirloom pinquito or black beans, drained and warm
• 3 tablespoons extra-virgin Sonoma olive oil, divided
• 1 teaspoon ground toasted cumin
• 1/2 teaspoon smoked Pacific sea salt
• 1/4 cup roasted hazelnuts, roughly chopped
• 2 tablespoons raw pumpkin seeds (pepitas)
• 1 tablespoon toasted sesame seeds
• 2 dried guajillo chiles, stemmed, seeded, and finely snipped
• 1 dried chile de árbol, crushed
• 2 cloves garlic, finely grated
• 2 tablespoons California verjus or fresh Meyer lemon juice
• 1 small shallot, thinly sliced
• 1/4 cup mixed fresh cilantro and mint leaves, roughly torn
• 1 teaspoon fresh Ojai orange zest

Instructions

1. 1. Combine the sliced shallot with the verjus and a pinch of flaky salt in a small bowl; let sit for 10 minutes to quick-pickle until bright pink.
2. 2. Toss the sweet potato rounds with 1 tablespoon of olive oil, ground cumin, and smoked sea salt.
3. 3. Sear the sweet potatoes on a hot cast-iron skillet or over almond-wood coals for 5 to 6 minutes per side until charred, caramelized, and tender in the center.
4. 4. Heat the remaining 2 tablespoons of olive oil in a small pan over low heat; add the snipped guajillo chiles, chile de árbol, and garlic, swirling gently for 1 minute until fragrant.
5. 5. Stir in the chopped hazelnuts, pepitas, and sesame seeds, cooking for another 30 seconds before removing from heat to finish your crunchy salsa macha; season with a pinch of salt.
6. 6. Spoon the warm heirloom beans across the base of a wide, shallow serving bowl and toss lightly with a spoonful of the warm chile oil.
7. 7. Arrange the charred sweet potato rounds across the beans, spoon the nutty salsa macha generously over the top, and crown with pickled shallots, torn mint, cilantro, and fresh orange zest.

Scoop this up warm alongside crisp bitter greens, grilled nopales, or wrap everything in charred heirloom corn tortillas. It delivers that sun-drenched coastal California feeling in every single bite.

Emily