+
5 (1)

Categories: Healthy eating, Salads, Vegetarian

Habanero bean salad

Habanero bean salad
Los Angeles Times

I've always hated beans. Black beans, cranberry beans, kidney beans and, most especially, lima beans. I didn't care that beans were, arguably, the world's most important food crop. I hated them anyway, right up until one dark and windy night ... Read more

Total time: 2 hours | Serves 8 to 10
Note: From Mayi Brady of the Times Test Kitchen.
  • 1 pound mixed small dried beans
  • 1 small yellow onion, unpeeled
  • 3 cloves garlic, unpeeled
  • 2 pasilla chiles
  • 2 habanero chiles
  • 1 red bell pepper
  • 2 tomatoes, diced
  • 1/2 small red onion, diced
  • 1 cup fresh tangerine juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon oil
  • Salt, pepper

Step 1Place the beans, yellow onion and garlic in a large saucepan; add enough water to cover by 2 inches. Bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are tender but still firm, 1 1/2 hours.

Step 2Meanwhile, place the chiles and pepper 6 inches beneath the broiler, turning once or twice, 15 minutes for the pasillas and red pepper and 8 minutes for habaneros. Peel and chop. Place in a bowl with the tomatoes and red onion.

Step 3Reduce the tangerine juice in a small saucepan over medium heat to 1/2 cup, 15 minutes. Let cool. Whisk in the vinegar, lime juice and oil. Season with salt and pepper.

Step 4Drain the beans; discard the onion and garlic. Let the beans cool slightly, then add to the chile mixture and toss with the dressing while still warm.

Each serving:
98 calories; 209 mg. sodium; 0 cholesterol; 2 grams fat; 0 saturated fat; 17 grams carbohydrates; 5 grams protein; 3.70 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Healthy eating
Bewley's Tuscan bean and tomato soup
Warm barley and kale salad with roasted pears and candied prosciutto
Pork chops with roasted figs
Wilted garlic spinach