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Title: Black Bean & Papaya Relish
Categories: Vegetable Onion Bean
Yield: 6 Servings

FOR THE BEANS
1/3cDried black beans
1 Stick cinnamon
2 Cloves garlic
4 Peppercorns
FOR THE SALAD
1 Ripe papaya peeled, seeded d
1 Med jicama (to yield 3 1/2 c
FOR THE DRESSING
2 Garlic cloves, peeled and mi
3 Shallots, peeled and chopped
1/4tsGround cumin
2tbFreshly squeezed lime juice
3tbSherry vinegar
1/3cFreshly squeezed orange juic
2tbOlive oil
1pnCayenne pepper

PLACE THE BEANS IN A SIEVE and wash them well under cold running water, picking through them to clean. Either soak them in cold water to cover overnight, or bring them to a boil. Boil for 1 minute, then remove from heat and allow them to stand covered for 1 hour. Either tie the cinnamon stick, garlic and peppercorns in cheesecloth, or break the cinnamon stick into small pieces and place all the flavoring agents in a tea ball. Bring the beans to a boil and simmer, covered, for 30 minutes, or until they are cooked but still slightly crunchy. Drain and chill well. Combine the beans with the papaya and jicama. For the dressing, peel and mince the garlic and shallots. Combine them in a small bowl with the remaining ingredients. Combine the dressing with the jicama, papaya and beans. Let the salad sit refrigerated for at least 20 minutes before serving. Serves 6. (If you can't find jicama, you can use peeled apple.)

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