Healthy and nutritious, this dish can be served as a salad or side dish. Black beans, quinoa, yellow peppers and cilantro ...
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The beans need to be soaked prior to cooking. If you have forgotten to soak the beans, you can do a quick soak by bringing them to a boil for about 3 minutes. Drain and then continue with the recipe:
To cook the beans, first drain the soaking liquid, rinse, and then place the beans into a medium-sized pot. Add the garlic and bay leaf. Cover with cold water and bring to a boil. Reduce the heat and let simmer for about an hour, or until the beans are almost cooked through.
This is also covered in the Cooking School Lesson - How to Cook Dried Legumes (Topic 3). Cheers!
I followed the suggestion of using mango instead of the yellow pepper and everyone loved it. The mango was a nice balance to the lime. At first people put a little on their plate as they were unsure of what it was, but they were all taking bigger helpings the second time around:) I had doubled the recipe as I was cooking for a crowd and I so appreciate a recipe that can be made ahead. I didn't add the dressing until the morning and the cilantro just before serving. As there were no leftovers, I didn't get a chance to test how the taste might have changed if I had put the dressing on the day before. Next time:)
I had only bought the black beans today so no time to soak them ahead of dinner in a few hours. This recipe is simple, straightforward and produces a delicious outcome! One think I missed is around the bean quantity. How many uncooked beans comprise 2 cups of cooked ones? Thanks.
For this one I am going to encourage you to watch the lesson on How to Cook Dried Legumes as there is some great information in there.
The discussion area also talks a bit about conversions as well. Cheers!
I keep trying to like quinoa, but until I made this salad, I was struggling with the flavor. The chipotle peppers and lime juice add just enough zing to help bring this interesting grain from tolerable to a "stand on it's own" level of interesting.
I served this salad with the flank steak, and out guests couldn't have been happier. I will certainly make this again.