Ingredients
- 2 cups dried black beans
- 1/2 celery stalk
- 1/2 carrot
- A few sprigs fresh thyme
- A 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
- A handful fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Kosher salt and pepper
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.
















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By jerimalibu_13023163
Lansing, 62
on July 24, 2010
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Love Alton! He is my Favorite!
HOWEVER,.beans without garlic?
I minced up 2 cloves of garlic, lightly sauteed it in the olive oil(infusing it THEN adding the beans to it! What an improvement in Flavor!
By groover016_11789652
new york, NY
on April 27, 2009
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Just sharing a healthy, colorful, tasty and super simple black bean salad recipe: http://miocibo.com/2009/04/27/black-bean-mango-and-lentil-salad/
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By badriram_11737762
Bloomington, IL
on March 15, 2009
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I added in chopped raw mangoes and bumped up lime juice and chilli powder for my tastes. I have to say it turned out amazing. Thanks Alton.
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