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1
Gather ingredients.
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European Soldier Beans are a beautiful heirloom bean. You can substitute with another heirloom bean like Anasazi or Mayacoba. For a faster recipe, use your favorite canned bean, like Pinto or Red Kidney.
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To cook the beans: Cover the beans with a few inches of water. Soak for at least 6 hours.
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After soaking, the beans will double to triple in size.
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Drain and rinse the soaked beans.
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Place the beans in a small pot and cover with a couple inches of water. Cover, bring to a boil, then reduce to a simmer. Simmer until the beans are tender, about 60 minutes.
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To make the Salad: Preheat a medium saute pan over medium heat.
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Seed and dice the bell peppers.
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Add the diced peppers, paprika, cumin, and dash of black pepper to the hot saute pan.
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Saute, stirring often, for about 5-7 minutes, until the peppers are soft and the spices are aromatic.
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Add the corn and cook just for another 2 minutes.
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Chop the cilantro.
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When the beans are tender, drain. In a large bowl, combine the cooked beans, bell pepper mixture, and cilantro. Toss well to combine. Taste to adjust seasoning.
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Serve warm at room temperature. Chef's Tip: If using a different color bean, use differently-colored bell peppers to make an enticing, beautiful dish.
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