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1¼ cup Beans, Black
3 cup Beans, Black
2 Red Peppers
2 Yellow Peppers
*** DRESSING ***
2 tablespoon Lemon Juice, Fresh
1 tablespoon Wine Vinegar
½ teaspoon Cumin
1 teaspoon Sugar
1 large Garlic Clove, Minced
1/3 cup Olive Oil
Seasoning, To Taste
1/3 cup Basil, Fresh Chopped
4 Scallions, Chopped
Halve the bell peppers lengthwise, removing seeds and stems.
If using dry beans, rinse well, drain, and add water to cover by 3. Let soak overnight. Drain and rinse soaked beans, discarding water. Add fresh water to cover by 3. Bring to boil, then loosely cover pot and simmer for one hour, until tender but not mushy; season to taste with salt.
Preheat oven to 450f. Place cut peppers on broiling pan, 3 from heat. Turn frequently until skins are blackened. Cool. Remove skins, and cut into 1 squares. Combine in serving bowl with beans. Combine dressing ingredients thoroughly; toss with beans and peppers. Garnish with scallions.
3 cup Beans, Black
2 Red Peppers
2 Yellow Peppers
*** DRESSING ***
2 tablespoon Lemon Juice, Fresh
1 tablespoon Wine Vinegar
½ teaspoon Cumin
1 teaspoon Sugar
1 large Garlic Clove, Minced
1/3 cup Olive Oil
Seasoning, To Taste
1/3 cup Basil, Fresh Chopped
4 Scallions, Chopped
Halve the bell peppers lengthwise, removing seeds and stems.
If using dry beans, rinse well, drain, and add water to cover by 3. Let soak overnight. Drain and rinse soaked beans, discarding water. Add fresh water to cover by 3. Bring to boil, then loosely cover pot and simmer for one hour, until tender but not mushy; season to taste with salt.
Preheat oven to 450f. Place cut peppers on broiling pan, 3 from heat. Turn frequently until skins are blackened. Cool. Remove skins, and cut into 1 squares. Combine in serving bowl with beans. Combine dressing ingredients thoroughly; toss with beans and peppers. Garnish with scallions.
