Title: Black Bean and Papaya Relish
Categories: Vegetable
Yield: 6 Servings
| FOR THE BEANS |
| 1/3 | c | Dried 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 |
| 1/4 | ts | Ground cumin |
| 2 | tb | Freshly squeezed lime juice |
| 3 | tb | Sherry vinegar |
| 1/3 | c | Freshly squeezed orange juic |
| 2 | tb | Olive oil |
| 1 | pn | Cayenne 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.)