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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.
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