*  Exported from  MasterCook  *
                        BLACK BEAN AND PAPAYA RELISH
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FOR THE BEANS-----
      1/3   c            Dried black beans
    1                    Stick cinnamon
    2                    Cloves garlic
    4                    Peppercorns
                         -----FOR THE SALAD-----
    1                    Ripe papaya peeled, seeded d
    1                    Med jicama (to yield 3 1/2 c
                         -----FOR THE DRESSING-----
    2                    Garlic cloves, peeled and mi
    3                    Shallots, peeled and chopped
      1/4   ts           Ground cumin
    2       tb           Freshly squeezed lime juice
    3       tb           Sherry vinegar
      1/3   c            Freshly squeezed orange juic
    2       tb           Olive oil
    1       pn           Cayenne pepper
   PLACE THE BEANS IN A SIEVE and wash them well under cold running water,
   picking through them to clean. Either soak them in cold water to cover
   overnight, or bring them to a boil. Boil for 1 minute, then remove from
   heat and allow them to stand covered for 1 hour. Either tie the cinnamon
   stick, garlic and peppercorns in cheesecloth, or break the cinnamon stick
   into small pieces and place all the flavoring agents in a tea ball. Bring
   the beans to a boil and simmer, covered, for 30 minutes, or until they are
   cooked but still slightly crunchy. Drain and chill well. Combine the beans
   with the papaya and jicama. For the dressing, peel and mince the garlic and
   shallots. Combine them in a small bowl with the remaining ingredients.
   Combine the dressing with the jicama, papaya and beans. Let the salad sit
   refrigerated for at least 20 minutes before serving. Serves 6. (If you
   can't find jicama, you can use peeled apple.)
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