FOR THE BEANS
1/3 cup 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 tsp ground cumin
2 tbsp freshly squeezed lime juice
3 tbsp sherry vinegar
1/3 cup freshly squeezed orange juic
2 tbsp olive oil
1 pinch cayenne pepper
A Recipe for
Black Bean & Papaya Relish
Without rice, even the cleverest housewife cannot cook. |
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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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This Recipe for Black Bean & Papaya Relish is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Black Bean & Papaya Relish from the recipe cookbook of Recipes-to-go (Fruit)
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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.)
Serves: 6
Black Bean & Papaya Relish Recipe brought to you by Recipes To-Go