Fresh Red Beans With Cucumber-Tomato-Red Onion Relish
Serves 4 to 6. Recipe is from Corinne Cook. The relish is good on any hot or cold bean dish, but serve it cold or at room temperature over the beans.
1 lb. fresh red beans (or ½ lb. soaked dried beans)
1 medium onion, chopped
½ bell pepper, chopped
½ cup chopped celery
Salt, black pepper to taste
Pinch of cayenne pepper
1. Rinse beans well and place them in large pot with 1-inch water covering beans.
2. Add onions, bell pepper and celery.
3. Season to taste with salt and pepper.
4. Bring to a boil then reduce heat but keep at a slow boil. Cook for 20 minutes or until some of the water has evaporated. Cover and continue cooking until beans are tender, stirring occasionally.
5. Remove from heat when tender. Serve either hot or cold. Store in refrigerator.
For the relish:
1 medium cucumber
1 large or 2 small tomatoes, chopped
½ medium red, yellow, white or sweet onion, peeled and chopped (about 1?3 cup)
¼ cup canola oil
2 tbls. apple cider vinegar
Chopped basil or fresh parsley to taste
1 tbl. sugar or 1 packet artificial sweetener, or to taste
Pinch of salt and black pepper
1. Wash cucumber and remove ends. I don’t peel completely but cut peel off in stripes, then cut into small dice.
2. In medium bowl combine cucumber, chopped tomato and chopped onion. Set aside.
3. In small bowl, combine oil, vinegar, fresh basil or parsley, sugar or your choice and pinch of salt and pepper. Using whisk blend to incorporate ingredients. Pour over vegetables.
4. Store in covered container and refrigerate. Serve over cooked beans (either hot or cold).