Here’s the link to the YouTube video: https://www.youtube.com/watch?v=u1fOwDa43Eg
Ms. JoJo’s Marinated Bean Salad Salsa! (Yes, it can be both.)
For the beans (soak in cold water 24+ hours before cooking):
1 lb. mixed dry beans (favas, black beans, pinto beans, chickpeas, green lentils, and red lentils)
1 bay leaf
6 whole peppercorns
1 tablespoon cumin seeds
1 teaspoon ground cardamom
1 teaspoon each sumac, fennel seeds, coriander seeds,
2 dried Thai bird’s eye chilis
1/2 dried habanero, scotch bonnet, or serrano pepper
1/2 cup apple cider vinegar
Crystal kosher salt
4 quarts water
For the Salad Salsa:
1/2 red onion, diced
1 roma tomato, diced
1 cup corn (defrosted if frozen, boiled if fresh)
1/2 white or apple cider vinegar
1 tablespoon red wine vinegar
1 jalapeno or serrano pepper, sliced (deseeded if you don’t want that heat)
1 bunch fresh herbs (dill, mint, cilantro, Thai basil, parsley) roughly chopped
Salt & pepper to taste
To prepare the beans:
Add all ingredients for the beans into a large cooking pot over high heat. Bring to a boil, then reduce heat to simmer for 25 minutes or until beans are cooked (but still have a little bite to them). *If you notice your beans getting mushy, turn off the heat and let sit.
Prepare the ingredients for the Salad Salsa while the beans cook.
Once the beans are done, drain BUT DO NOT RINSE. Pour cooked beans into a large mixing bowl and allow to come to room temperature.
Finally, combine the rest of the prepared ingredients in the bowl and stir. Eat immediately at room temperature or put in the fridge to chill for 30 minutes to an hour. Serve with tortilla chips, mixed greens, or spoon on top of some delicious meat, fish, or tofu!
