- ¼ cup vegetable oil
- 1 teaspoon chili flakes
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ pound dried black beans, soaked or unsoaked
- 1 teaspoon salt, divided
- 5 stalks asparagus
- 3 medium carrots
- 1 bunch radishes (about 5), julienned
- 1 pint snap peas, or 1 heaping cup, chopped
- ½ bunch parsley, about 1 cup chopped
- 5 sprigs mint, about ¼ cup chopped
- ½ bunch cilantro, about 1 cup chopped
- ½ cup olive oil
- 1 lime, zest and juice
For cooking the beans: If you soak them overnight, the beans will rehydrate, shortening their cooking time. If you forget to soak the beans, or just can’t be bothered, cook straight from dried. They will take a touch longer, but everything else will be the same.
In a large pot, heat the vegetable oil until smoking hot. Add the chili flakes, paprika and cumin. Fry briefly to enliven the flavor. Add the beans and enough water to cover them by 2 inches.
Bring to a boil, then reduce to a simmer and cook the beans until tender. There should be plenty of water in the pot at all times; add more water as needed to keep the beans covered.
After the beans are tender, add ½ teaspoon salt, stir and let stand. The beans will absorb the flavor of the spices and the salt as they cool.
Shave the asparagus and the carrots into long, thin pieces. Combine the vegetables, herbs, ½ teaspoon salt, olive oil, lime zest and juice to make the salad. Taste and adjust the seasonings as desired.
Drain the beans, reserving the liquid for a soup later. Warm the beans on the stove top at low heat for 3 to 5 minutes, top with the vegetable salad and serve.