Black Bean & Papaya Relish
Yield
6 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the beans | |||
| ⅓ | cup |
black beans
dried |
|
| 1 | stick |
cinnamon
|
*
|
| 2 | cloves |
garlic
|
|
| 4 | each |
peppercorns
|
*
|
| For the salad | |||
| 1 | medium |
papayas
ripe, peeled, seeded |
|
| 1 | medium |
jicama
|
|
| For the dressing | |||
| 2 | each |
garlic cloves
peeled and minced |
|
| 3 | each |
shallots
peeled and chopped |
*
|
| ¼ | teaspoon |
cumin
ground |
|
| 2 | tablespoons |
lime juice
freshly squeezed |
|
| 3 | tablespoons |
sherry vinegar
|
|
| ⅓ | cup |
orange juice
freshly squeezed |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | pinch |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the beans | |||
| 79 | ml |
black beans
dried |
|
| 113 | g |
cinnamon
|
*
|
| 2 | cloves |
garlic
|
|
| 4 | each |
peppercorns
|
*
|
| For the salad | |||
| 1 | medium |
papayas
ripe, peeled, seeded |
|
| 1 | medium |
jicama
|
|
| For the dressing | |||
| 2 | each |
garlic cloves
peeled and minced |
|
| 3 | each |
shallots
peeled and chopped |
*
|
| 1.3 | ml |
cumin
ground |
|
| 3E+1 | ml |
lime juice
freshly squeezed |
|
| 45 | ml |
sherry vinegar
|
|
| 79 | ml |
orange juice
freshly squeezed |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | pinch |
cayenne pepper
|
*
|
Directions
Place the beans in a sieve and wash them well under cold running water, picking through them to clean.
Either soak them in cold water to cover overnight, or bring them to a boil.
Boil for 1 minute, then remove from heat and allow them to stand covered for 1 hour.
Either tie the cinnamon stick, garlic and peppercorns in cheesecloth, or break the cinnamon stick into small pieces and place all the flavoring agents in a tea ball.
Bring the beans to a boil and simmer, covered, for 30 minutes, or until they are cooked but still slightly crunchy.
Drain and chill well. Combine the beans with the papaya and jicama.
For the dressing, peel and mince the garlic and shallots.
Combine them in a small bowl with the remaining ingredients.
Combine the dressing with the jicama, papaya and beans.
Let the salad sit refrigerated for at least 20 minutes before serving.
Serves 6.
(If you can't find jicama, you can use peeled apple.)
