Bean-Jicama Salad

Name: Bean-Jicama Salad
Prep time: 13 h 35 min
Cook time: 13 h 35 min
Total time: 13 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 2 dried ancho chile peppers; 907 grams dried pinto beans; 59 milliliters extra virgin olive oil; 118 milliliters chopped fresh cilantro; 15 cloves 1/2 cup minced garlic; 8 green onions, sliced; 2 Tbsps ground cumin; 177 milliliters to 5 large jalapeño peppers, seeded and diced (about; 454 grams medium jicama (about , peeled and cut into thin strips; 2 Tbsps kosher salt, divided; 79 milliliters fresh lime juice; 3 Tbsps olive oil; 1 bunch fresh oregano; 177 milliliters sherry vinegar; 12 servings Kitchen string; 1 large yellow onion, diced

Need a gluten free and vegan main course? Bean-Jicama Salad could be an excellent recipe to try. One serving contains 405 calories, 19g of protein, and 10g of fat. This recipe serves 12. If you have lime juice, , kitchen string, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 13 hours and 35 minutes.

Instructions

Rinse and sort beans according to package directions.

Ingredients you will need

Beans

Place in a large Dutch oven; add water to 3 inches above beans. Cover and let soak 8 hours.

Ingredients you will need

Beans

Water

Equipment you will use

Dutch Oven

Drain.

Preheat oven to 50

Equipment you will use

Oven

Spread chiles in a single layer on a baking sheet; toast 1 to 2 minutes or until chiles puff and become fragrant.

Ingredients you will need

Chili Pepper

Spread

Toast

Equipment you will use

Baking Sheet

Cut chiles open with kitchen shears; remove seeds.

Ingredients you will need

Chili Pepper

Seeds

Cut off stems.

Tie oregano bunch with kitchen string. Return beans to Dutch oven; add oregano, chiles, cumin, and 1 1/2 qt. hot water. Bring to a boil over high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 2 to 2 1/2 hours or until beans are tender, adding more water as needed.

Ingredients you will need

Oregano

Chili Pepper

Beans

Cumin

Water

Equipment you will use

Kitchen Twine

Dutch Oven

Remove oregano and chiles from bean mixture; discard. Spoon beans in a single layer on a baking sheet; cool completely (about 40 minutes). Cover and chill 3 hours.

Ingredients you will need

Oregano

Chili Pepper

Beans

Equipment you will use

Baking Sheet

Saut onion, jalapeos, and garlic in 3 Tbsp. hot oil in a large skillet over medium-high heat 8 to 10 minutes or until onion is tender and slightly charred.

Ingredients you will need

Garlic