Black Beans with Peppers and Cumin Vinaigrette

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Black Beans with Peppers and Cumin Vinaigrette

 

1 1/4 cups dried black beans, soaked

4 cups water

1 bay leaf

1/2 tsp. salt

1 tbsp. red wine vinegar

1 clove garlic, minced

1/4 tsp. cumin

1 tsp. hot pepper sauce

1 tbsp. chopped cilantro

2 tbsps. olive oil

1/2 red pepper, diced

1/2 yellow pepper, diced

1/2 green pepper, diced

1 red onion, diced

4 scallion, thinly sliced

 

Drain beans, rinse well. Put in a large pot with the water, bay leaf. Bring to a

boil, simmer for 1 to 1 1/2 hours. Drain. Combine salt, vinegar, garlic, cumin,

hot pepper sauce, cilantro and olive oil in a small bowl. Pour over warm beans.

Toss well. Add reemaining ingredients. Toss gently, garnish with fresh cilantro

and serve at room temperature. Yields 4 servings.

 

 

 

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