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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Course: salad / Difficulty: Easy / Number of Servings: 4 |
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Directions: 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.
Ingredients:
1/3 Tablespoon(s) chili powder
1 Teaspoon(s) ground cumin
1 Bunch(s) handful chopped fresh cilantro leaves
1 minced red onion
1/3 Cup(s) lime juice
1/3 Cup(s) extra virgin olive oil
2/3 Tablespoon(s) kosher salt
1 bay leaf
1/2 onion
1 a few sprigs fresh parsley leaves
1 Teaspoon(s) a few sprigs fresh thyme
1/2 carrot
1/2 celery stalk
2 Cup(s) dried black beans
1 (to taste) kosher salt and pepper |
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