White Bean and Orange Salsa
Description
You do not have to soak beans, and if you don’t, you’ll just have to be patient with the cooking. Most recently I don’t add anything (onions, bay, garlic, herbs) to the pot while the beans are cooking but this is mostly due to laziness — all of those additions do help flavor the cooking liquid and in turn the beans.
Ingreadient :
- 3 tablespoons + 1 teaspoon salt
- 4 qts water
- ½ lb. dried white beans, such as cannellini or great northern
- 2 cups cooked white beans
- 1 red onion, peeled and finely diced to yield about a cup
- 2 to 3 scallions, finely sliced, white and light green parts
- 1 jalapeño, seeded or partially seeded and finely diced
- ⅓ cup finely minced cilantro or more or less to taste
- 2 oranges peeled and cut into ½-inch pieces (Cara Cara or blood oranges are nice here)
- juice of one lime
- ½ teaspoon kosher salt plus more to taste
- 2 to 3 tablespoons olive oil
- 1 to 2 tablespoons white balsamic vinegar
soaking and cooking the beans:
for the salsa:
Direction :
- Soaking and cooking the beans:Dissolve the 3 tablespoons of salt into the water. Add the beans and soak for 8 to 24 hours. Drain, rinse and place in a pot with the remaining teaspoon of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about 45 minutes or until the beans are cooked through. Let beans cool in their cooking liquid. You should have about 2 heaping cups
- To make the salsa, place the cooled beans in a large mixing bowl. Add the diced onion, scallions, jalapeño, cilantro, orange, juice of one lime, ½ teaspoon salt, 2 tablespoons olive oil and 1 tablespoon vinegar. Toss gently with a large spoon. Taste and add more salt if necessary. Add more olive oil and vinegar by the tablespoon to taste.
