Bean Salad

Name: Bean Salad
Ingredients: 1 lb dried pinto or red kidney beans, sorted & soaked overnight; 1 bay leaf; Salt; 1/2 cup chopped flat leaf parsley; 1/2 ts dried oregano; 1/8 ts cumin seeds; 1/2 cup chopped onion; 1/4 cup chopped red bell pepper; 1 cup Spanish hard chorizo or salami diced (OPTIONAL); 1/4 cup olive oil; 1/4 cup wine vinegar; Freshly ground black pepper; 1/4 cup black olives (garnish); 2 hard cooked eggs, quartered (garnish); Sliced radishes and lettuce leaves for garnish

15 ingredients

3 steps

Ingredients

1 lb dried pinto or red kidney beans, sorted & soaked overnight
1 bay leaf
Salt
1/2 cup chopped flat leaf parsley
1/2 ts dried oregano
1/8 ts cumin seeds
1/2 cup chopped onion
1/4 cup chopped red bell pepper
1 cup Spanish hard chorizo or salami diced (OPTIONAL)
1/4 cup olive oil
1/4 cup wine vinegar
Freshly ground black pepper
1/4 cup black olives (garnish)
2 hard cooked eggs, quartered (garnish)
Sliced radishes and lettuce leaves for garnish

Directions

1

Drain the beans and put them in a pot with water to cover, bay leaf & one teaspoon salt. (Optional: I also put in pot a halved peeled onion and a whole head of garlic, sliced open horizontally.) Bring to a boil, skim, reduce heat to low and simmer, covered until beans are tender, as short as 30 minutes and up to an hour or more. Check & stir frequently. Drain beans and cool.
2

Add parsley, oregano, cumin seeds, onion, bell pepper, chorizo, oil & vinegar. Add salt & pepper to taste and combine well. Cover and refrigerate for at least two hours (can be made day(s) ahead).
3

Remove from fridge and let stand at room temperature for 30 minutes. Transfer to a platter and garnish with olives, eggs, radishes and the lettuce leaves tucked around the beans.