Cuban Spicy Black Beans with Chilies

[Guest guest]

Cuban Spicy Black Beans with Chilies and Lime

 

1 1/2 cups dried black beans, about 9 ounces, sorted and soaked overnight

salt and pepper

1/2 medium-size carrot, diced, about 1/4 cup

1/2 celery rib, diced, about 1/4 cup

zest of 2 limes, minced, about 1 1/2 teaspoons

3 tablespoons fresh lime juice

2 tablespoons Champagne vinegar 

3 garlic cloves, finely chopped

3 pinches of cayenne pepper

1/4 cup light olive oil

1 or 2 jalapeno chilies, seeded and diced

2 heaped tablespoons chopped cilantro

1 tablespoon chopped fresh mint

 

Adjust the cayenne pepper and the jalapenos to taste. Drain and rinse the beans

and place them in a large saucepan. cover generously with cold water and bring

to a boil. reduce the heat and cook at a gentle boil for 20 to 25 minutes, until

the beans are tender yet still hold their shape. Taste the beans to be sure

they're cooked before draining them.

While the beans are cooking, bring a small pot of water to boil with 1/2

teaspoon salt. Drop the carrot into the water and cook for 1 minute, adding the

celery for at least 30 seconds. Drain immediately and rinse under cold water.

Make the dressing by combining the lime zest and juice, vinegar, garlic,

cayenne, 1 teaspoon salt, and 1/4 teaspoon black pepper. Gradually whisk in the

oil.

When the beans are tender, drain and toss immediately with the dressing and

jalapenos. If the chilies are very hot, add half the amount to the salad, then

add more to taste; the salad should be spicy. Marinate for 30 minutes. Season to

taste with salt and pepper, then add the cilantro and mint before serving.

 

 

 

 

 

[Guest guest]

Thanks for posting this recipe. It looks great.

Jerry