2 Cups Black beans rinsed and soaked 8 to 10 hours
Cook beans with 7 cups water and 2 tsp. salt on medium heat uncovered for 1.5 hours.
Or
Cook the beans in a slow cooker for 4 to 6 hours until beans are done.
When beans are done drain the water and set aside to cool for 10 minutes
Other ingredients:
2 Cloves garlic (peeled and crushed)
1 handful cilantro (washed and finely chopped)
Juice of 1/2 lime
1/2 cup Apple cider vinegar
1 tsp. Olive oil
1 tsp. salt
1/4 tsp. crushed black pepper
1/2 tsp. cumin seed powder
1/4 tsp. cayenne pepper (optional)
* 2 Avocados (see note below)
In a large glass bowl or any (non-metallic bowl) mix all the above ingredients except the avocado. Cover and chill for several hours or overnight.
Peel, pit and cut the avocado into small pieces and add to the chilled bean mix just before serving.
Serve with romaine lettuce as a salad.
Makes 8 servings.
No comments:
Post a Comment