Mexican bean salad
Monday - November 19, 2018 11:06 am ,
Category : RECIPES
Ingredient:
350 g (12 oz) mixed dried beans, e.g. red kidney, haricot, black eye, and aduki, soaked in cold water overnight, or 2×400 g cans beans
3 celery stalks, finely chopped
1 red onion, finely chopped
2 garlic cloves, crushed
Dressing:
4 tbsp olive oil
2 tbsp lime juice
2 tbsp chopped fresh coriander
1 tsp clear honey
Salt and black pepper
Method:
Drain the soaked dried beans into a colander and rinse well under cold running water. Tip them into a large saucepan, cover with cold water, and bring to a boil. Half cover the pan and simmer for 1 hour or until all the beans are tender.
Drain the beans, rinse under hot water, and tip into a large bowl. If using canned beans, drain and rinse them before putting them in the bowl.
Whisk together all the dressing ingredients with plenty of salt and pepper, pour over the beans, and add the celery, red onion, and garlic. Toss well, cover the bowl, and leave to marinate until cold, or overnight.
Refried Beans
Heat 1-2 tbsp sunflower oil in a frying pan. Add ½ finely chopped onion, and cook for 8 minutes, until lightly browned. Add 1 crushed garlic clove, and cook for 2 minutes. Drain and rinse 1×400 g can red kidney beans, and add to the pan. Cook over a gentle heat until warmed through, mashing the beans with a potato masher or fork and adding 1-2 tbsp water if necessary, to prevent sticking.
350 g (12 oz) mixed dried beans, e.g. red kidney, haricot, black eye, and aduki, soaked in cold water overnight, or 2×400 g cans beans
3 celery stalks, finely chopped
1 red onion, finely chopped
2 garlic cloves, crushed
Dressing:
4 tbsp olive oil
2 tbsp lime juice
2 tbsp chopped fresh coriander
1 tsp clear honey
Salt and black pepper
Method:
Drain the soaked dried beans into a colander and rinse well under cold running water. Tip them into a large saucepan, cover with cold water, and bring to a boil. Half cover the pan and simmer for 1 hour or until all the beans are tender.
Drain the beans, rinse under hot water, and tip into a large bowl. If using canned beans, drain and rinse them before putting them in the bowl.
Whisk together all the dressing ingredients with plenty of salt and pepper, pour over the beans, and add the celery, red onion, and garlic. Toss well, cover the bowl, and leave to marinate until cold, or overnight.
Refried Beans
Heat 1-2 tbsp sunflower oil in a frying pan. Add ½ finely chopped onion, and cook for 8 minutes, until lightly browned. Add 1 crushed garlic clove, and cook for 2 minutes. Drain and rinse 1×400 g can red kidney beans, and add to the pan. Cook over a gentle heat until warmed through, mashing the beans with a potato masher or fork and adding 1-2 tbsp water if necessary, to prevent sticking.
