Have you noticed how I get stuck on something? Most recently, it's been dried beans. Seems like every week for the past couple of months, I've been boiling beans for soups, for salads. This combination of black beans and smokey, roasted red peppers drizzled with a lemony vinaigrette, creates one great dish to serve along-side anything coming off the grill this spring and summer. Perfect at room temperature, it will travel well for picnics too. Most likely, I'll be continuing my "bean-streak" into the upcoming months... and I don't think that's such a bad thing.
Roasted Pepper and Black Bean Salad
recipe from the Shepherd's Seed Catalog
• 1 1/4 cup dry black beans
• 2 red and 2 yellow (or orange) bell peppers
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon ground cumin
• 1 teaspoon sugar
• 1 large clove garlic, minced
• 1/3 cup olive oil
• Salt and freshly ground pepper to taste
• 1/3 cup freshly chopped basil
• garnish: 4 scallions, chopped
1. Rinse beans well, drain and add cold water to cover by 3-inches. Let soak overnight. Drain and rinse soaked beans, discarding water. Add fresh water to cover by 3-inches. Bring to a boil, then loosely cover pot and simmer for about one hour until tender but not mushy; season to taste with salt and pepper.
2. Place peppers on a baking sheet underneath the broiler. Roast peppers, turning until charred on all sides. Remove from oven and steam in a bag (paper or plastic zip-lock), about 20 minutes. Remove skins and seeds. Cut into large dice. Combine in a serving bowl with beans. Combine dressing ingredients thoroughly and toss with the beans and peppers. Garnish with scallions.