Ingredients

1 pound black (turtle) beans, soaked overnight and drained
1 small avocado
2 ripe salad tomatoes, peeled
2 slice 1/4 thick, fresh ginger
1 bay leaf seeded, and chopped
1 pound green beans, trimmed and
5 C. water
2 large red, orange, and yellow bell pepper steamed until tender
1/2 tsp. fresh lime juice olive oil spray
1 tsp. cumin seeds
1 tsp. coriander seeds, crushed
1/4 tsp. herb salt
3/4 C. tomato vegetable juice or
2 tsp. fresh lime juice
1 tsp. lime zest water
1 roasted pepper from salad
3 tsp. chopped cilantro
1 – 2 tsp. virgin olive oil

Cooking Instructions

Place the drained beans, ginger, bay leaf and water in a saucepan and bring to a boil. Cover, reduce heat to low and gently boil until beans are tender, 45 to 75 minutes. Drain the beans and cool them in clear water. Drain again, transfer to a bowl and spray the beans with olive oil. Gently mix with your hands and set aside, covered may be prepared 1 or 2 days in advance, covered and refrigerated . Individually roast the peppers over open heat until they are evenly charred. Place them in a covered bowl to steam for 10 minutes. , then scrape off the charred skins with a knife. Slit the peppers open; seed and de vein them, and cut into long slivers. To make the dressing, roast the cumin and coriander seeds in a small pan over moderate heat until they darken a few shades. Place the seeds, the remaining dressing ingredients, and one roasted pepper in a blender and process until creamy. Just before serving, peel, seed and dice the avocado, sprinkle with lime juice. Pour 1 third of the dressing over the beans and gently mix. On individual plates or a platter, arrange black beans, peppers and tomatoes, green beans and avocado. Top with remaining dressing and drizzle with olive oil.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)