Habanero Bean Salad

Recipe Ingredients

1 lb	454g / 16oz	Mixed small dried beans
1 lb	454g / 16oz	Yellow onion - unpeeled (small)
3		Garlic cloves - unpeeled
2		Pasilla chiles
2		Habanero chiles
1		Red bell pepper
2		Tomatoes - diced
1/2		Red onion - diced (small)
1 cup	237ml	Fresh tangerine juice
2 tablespoons	30ml	Red wine vinegar
1 tablespoon	15ml	Lime juice
1 tablespoon	15ml	Oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place 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.

Meanwhile, 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.

Reduce 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.

Drain 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.

This recipe yields 8 to 10 servings.

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.

Source:
The Los Angeles Times, 01-29-2003

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