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Habanero bean salad

Time 2 hours
Yields Serves 8 to 10
Habanero bean salad
1

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.

2

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.

3

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.

4

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.

From Mayi Brady of the Times Test Kitchen.

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