Nippy Black Bean Salad

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Nippy Black Bean Salad

 

2 cups dried black beans

1/2 celery stalk

1/2 carrot

1 minced jalapeno pepper

few sprigs fresh thyme

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

handful fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

kosher salt to taste

freshly ground black pepper to taste

 

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, jalapeno,

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