From: Joel Ehrlich <Joel.Ehrlich@salata.com>
Date: 20 Jun 95 08:08:13 -0800
Responding to: mmeahan@aol.com (Mmeahan) Soak the beans in cold water to
cover overnight. Drain. Cover with fresh cold water. Simmer gently for
about one hour or more (depending on the age of the beans), adding salt
after the first 30 minutes. Cut the peppers into quarters or eighths.
Remove the seeds and veins. Place them skin side up on foil on a rack.
Broil until the skins blister and blacken. Place the peppers in a sealed
plastic or paper bag. Set aside to cool. Remove the skins with your
fingers. Chop the peppers. Place them in a large serving bowl. Seed,
de-vein and chop the jalapeno chilies. Add to the bowl. Make the dressing
while the beans are cooking. Place the garlic in a small jug or cup. Add
the oil, lime and orange juices. Mix well. Season to taste. Drain the
beans. Place them in the serving bowl with the peppers. Remove the garlic
from the dressing. Add the dressing while the beans are still warm. Toss
well and when the beans have cooled. Add the scallions and coriander.
Correct seasoning. Serve.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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