This is a great dish for picnics and other outdoor gatherings as well as perfect for storing in the fridge and munching for snacks.
4-6 (or 2 if you're like me)
2 cups dried black beans
½ celery stalk
A few sprigs fresh thyme
A few sprigs fresh parsley
1 bay leaf
2 teaspoons kosher salt
⅓ cup extra-virgin olive oil
⅓ cup lime juice
1 large red onion, minced
A handful fresh cilantro, chopped
1½ teaspoon ground cumin
1½ teaspoon chili powder
Kosher salt and pepper
No nutrition information available
Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using butcher's twine. Place the beans, bundle, and onion into a pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours until beans are barely tender.
After 30-40 minutes, add the salt to the beans, if you add the salt too early the beans might crack and turn to mush instead of staying whole and tasty. Occasionally check on the beans and add water to cover the beans, if needed.
When beans are just barely tender, drain them and remove the tied bundle.
Toss the beans while hot with the remaining ingredients. Chill thoroughly and serve cold.