Peruvian Pickled Black Beans

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This is an interesting recipe from gourmet magazine october 1989. i have not tried it yet. i am posting interesting recipes from my back issues of gourmet as i simply cannot keep them any more.

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Steps

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In a large saucepan combine the black beans with lightly salted water to cover , bring the water to a boil , and simmer the beans for 1 hour or until they are tender but still hold their shape.

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While beans are cooking , in a large saucepan combine the onions with salted water to cover , bring the water to a boil , and drain the onions immediately.

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In a small bowl combine the onions wih the vinegar.

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In a large skillet heat the oil over moderate heat until it is hot but not smoking , add the ham , the annatto powder , the garlic , cumin and the chipotle and cook the mixture , stirring , for 3 minutes.

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Add the well drained black beans and the onions with the vinegar to the ham mixture , stirring , for 3 minutes.

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Tranfer it to a shallow serving dish.

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Let the mixture cool , stirring occasionally.

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Garnish the bean mixture with the chopped hard boiled eggs , chopped black olives , coriander leaves and green onions.

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Serve at room temperature.

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Ingredients

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dried black beans, sweet onions, red wine vinegar, vegetable oil, ground annatto seed, cooked ham, garlic cloves, ground cumin, canned chipotle chiles, hard-boiled eggs, pitted black olives, fresh coriander leaves, green onion