Black Bean salad

Cathy Loup

Ingredients

• 1 lb dried black turtle beans	• 2 Tbschopped scallion
• &#189 tsp dried thyme	• 2 Tbschopped parsley
• 1 bay leaf	• 1 Tbsground cumin
• &#188 tsp fennel seed	• 1/8 tspcayenne pepper
• 2 fat garlic cloves, peeled	• 10 Tbslime juice (about 5 limes)
• &#189 tsp salt	• 4 Tbsolive oil
• 2/3 Cup chopped red onion	• salt & pepper to taste
• &#189 Cup chopped red bell pepper
• 2 Tbs chopped cilantro

Instructions

Sort beans carefully. Soak overnight in cold water to cover, then drain and rinse well.
Put beans in a saucepan and add enough water to come about 1 ½ inches above them.
Add the thyme, fennel, garlic, bay leaf and salt. Bring to a boil, then reduce heat and simmer, uncovered, for 1 to 1 ½ hours or until beans are tender but not mushy.
Drain beans and rinse under cold water for 1 minute to stop the cooking process. Drain again.
In a large bowl, combine remaining ingredients and mix well. Add beans, toss, cover and refrigerate. Keeps 4-5 days. Serves 6-8.

Notes

Number of Servings:

Time to Prepare: