Black bean salad

Ingredients for 2 servings:

• 100 g dried black beans
• 1 red bell pepper(s)
• 1 small papaya
• 2 spring onions
• 1 garlic clove(s)
• 1 chili pepper(s), without seeds, amount according to spiciness and taste
• salt and pepper
• ¼ tsp agave syrup
• 1 lime(s), juice
• 1 tbsp vegetable broth, cold
• 2 tbsp oil

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 20 minutes

With papaya and peppers

Rinse the beans and soak overnight. The next day, cook in unsalted water according to the package instructions for about 60 to 90 minutes, drain, and let cool. Wash the bell peppers and peel them if necessary. Remove the stem and seeds. Cut the flesh into small pieces. Trim, wash, and slice the spring onions. Mix the lime juice with salt, pepper, agave syrup, crushed garlic clove, finely diced chili, and the broth. Whisk in the oil. Add the marinade to the beans, bell peppers, and spring onions, mix, and let stand for about half an hour. Peel the papaya, halve it, remove the seeds, and chop it finely. Carefully add it to the salad. Season to taste with salt, pepper, and lime juice.