Prep 45 mins
Cook 1 hr
This recipe comes from “Preserved” by Nick Sandler and Johnny Acton. The recipe calls for small bunches of oregano and coriander, but I’ve left it up to you how much you use. If you haven’t got time to soak dried beans, based on me experiments weighing beans before and after soaking I guestimate that a 15oz can would probably do instead. Cooking time is resting time. Posted for Zaar World Tour 2005.
- 4 1⁄2 ounces black beans, soaked overnight in water
- 1 red jalapeno chile, seeds removed and finely chopped
- 1 green jalapeno pepper, seeds removed and finely chopped
- 1 large red onion, chopped
- 1 lime
- 1 tablespoon olive oil
- fresh coriander, chopped (quantity to taste)
- fresh oregano, chopped (quantity to taste)
- 1 teaspoon honey
- 1⁄8-1⁄4 fluid ounce red wine vinegar (splash)
- Drain the soaked beans, then in enough water to cover them, bring them to a boil then simmer until soft (about 45 minutes).
- When the beans are nearly cooked, grate the zest and extract the juice from the lime; place in a large bowl and add the chillies, onion, lime zest and juice, olive oil, coriander, oregano, honey and vinegar.
- When cooked, drain the beans and refresh them by rinsing in cold water; add to the bowl, mix the ingredients together thoroughly then place in the fridge for at least an hour before serving to allow the flavours to develop.