FOR THE BEANS
1 lb Dried black beans
1/2 tsp Dried thyme
1/2 tsp Salt
1/4 tsp Fennel seed
2 Cloves garlic, peeled
1 Bay leaf
FOR THE DRESSING
2/3 cup Red onion, chopped
1/2 cup Red bell pepper, chopped
2 tbsp Parsley, chopped
2 tbsp Cilantro, chopped
2 tbsp Scallion, chopped
1 tbsp Ground cumin
1/8 tsp Cayenne pepper
4 tbsp Olive oil
10 tbsp Lime juice, (about 5 limes)
Salt and pepper, to taste
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Garry Howard, Cambridge, MA <garry_howard@hpubmaa.esr.hp.com>
From: The Thrill Of The Grill by Chris Schlesinger and John Willoughby
When the subject of black bean salsa came up I was thinking of this recipe. He actually calls it a salad, but it could also be used as a salsa, just add some chopped serrano or jalapeno chiles. I used canned black beans rather than cooking the dried ones. I dumped them into a strainer and rinsed them with running water. It was very good.
This dish is Mexican/Southwestern in concept. It's a bit like a salad of greens, where black beans substitute for the lettuce and the rather large dose of lime juice makes it surprisingly refreshing. It traels well and is better the day after it's made: a good accompaniment to hot or cold grilled meat. You can also add cold grilled meat directly to the salad and turn it into an entree.
Sort the beans carefully, discarding any small pebbles that may be mixed in. Soak the beans in cold water to cover for 5 hours, then drain and rinse them well.
Put the beans in a saucepan and add enough water to come about 1 1/2 inches above them.
Add the thyme, salt, fennel seed, garlic, and bay leaf. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, or until the beans are tender but not mushy.
Drain the beans and rinse them under cold water for 1 minute to stop the cooking process. Drain them again.
In a large bowl, combine the dressing ingredients and mix well. Add the beans, toss, and serve. This salad keeps for 4 to 5 days covered and refrigerated.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.
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