beans Archives - Page 6 of 6

I made this for 60 the other day and it was extremely popular. It has a slight kick from the chilies in adobo sauce, but not enough to put anyone off. You can vary that measurement according to your heat tolerance. Start with less and add more after you taste it.

Serves 8 as a salad course. Can be doubled or trebled easily. Nice served with toasted tortilla chips.

Smoked chile vinaigrette ingredients
1/3 cup red wine vinegar
1/2 chile from a can of chipotle chilli in adobo sauce
1/2 tbsp of the sauce from the can of chipotle chilli in adobo sauce
1 tsp sugar (optional)
1/2 tsp salt
1/2 tsp freshly ground black pepper
2/3 cup good quality vegetable oil

In a food processor combine the vinegar, sugar (if used) salt and pepper to taste and minced chilli and sauce. Process and slowly add the oil in a trickle until it’s emulsified. Use immediately or let stand at room temperature for as long as overnight.

Salad ingredients

2 cups (about 1lb) dried black beans, picked over to remove grit or other foreign bodies!
2 tbsps cumin seeds (I roast my own which gives them a more pungent flavor)
about 1 tbsp salt
3 cups canned, drained corn kernels
1/2 cup minced red onion
1/2 cup minced green onions, including some green tops
1/2 cup chopped fresh cilantro (coriander, for the Brits)
2 cups chopped ripe tomatoes or halved cherry tomatoes (less messy)
Fresh cilantro sprigs for garnish

Rinse the beans well under running cold water. Place in a saucepan, add water to cover, bring to the boil over high heat and boil for 2 minutes. Remove from the heat and let stand, covered for 1 hour. Drain

Return the beans to the saucepan and add enough water to cover the beans by about 3 inches. Place over high heat and bring to the boil. Cover the saucepan with the lid slightly ajar, reduce the heat to low and simmer for about 30 minutes.
Stir in the cumin seeds and 1 tbsp salt and continue coking until the beans are tender but still hold their shape, about 30 mins longer. They may be done after 20 mins, depending on the beans. Drain well and cool.

In a large bowl combine the beans, corn, red and green onions, cilantro (coriander) and the vinaigrette and toss well.
Add the tomato and toss gently. Adjust the seasoning with salt.
Garnish with cilantro sprigs and serve at room temperature

This is gorgeous and quite potent as the fresh rosemary flavor develops, so don’t put more in than the recipe states.

2 x 15oz cans cannelini beans, drained and rinsed
1/4 cup extra virgin olive oil, plus a little extra for drizzling.
2 tbsp red wine vinegar
2 tbsp fresh rosemary leaves
2 tsp salt
1 1/2 tsp freshly ground black pepper
1/3 cup fresh Italian parsley (flat leaf parsley)

In a food processor, combine the beans, oil, vinegar, parsley, rosemary, salt and pepper and process until smooth.

(At this point, empty into a nice container, cover and refrigerate for at least 8 hours and up to 3 days to let the flavors develop. Bring to room temperature before serving)

When you are ready to serve, stir the dip, taste and season if necessary, drizzle with a little more oil and sprinkle chopped parsley.

** What is also great is roasting whole garlic heads with the top 1/3 sliced off, olive oil poured over, fresh thyme, salt and pepper, wrapped individually in foil then roasted at 300 degrees for at least 1 1/2 hours. Squeeze some of this garlic into the food processor with the bean spread and puree.
it adds another dimension!
This is even good on cucumber slices, if you’re on a low carb diet. Otherwise, serve with pita wedges,toasted baguette or crackers