Black bean salad

[Guest guest]

My wife just told me to look at this recipe online. It looks really good so

I thought I would share. Take care everyone!

 

 

2 cups dried black beans

1/2 celery stalk

1/2 carrot

A few sprigs fresh thyme

A few sprigs fresh parsley

1 bay leaf

1/2 onion

2 teaspoons kosher salt

1/3 cup extra-virgin olive oil

1/3 cup lime juice

1 red onion, minced

A handful fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

Kosher salt and pepper

Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using

cotton butcher?s twine. Place the beans, bundle, and onion into a pot. Add

just enough water to barely cover the beans. Bring to a simmer, partially

cover, and cook for 1 to 2 hours until beans are barely tender.

 

After 30 minutes, add the salt to the beans. Occasionally check on the beans

and add water to cover the beans, if needed.

 

When beans are just barely tender, drain them and remove the carrot bundle.

Toss the beans while hot with the olive oil, lime juice, onion, cilantro,

cumin, and chili powder. Chill thoroughly and season with salt and pepper.