Peruvian Pickled Black Beans
- 1 T diced chipotle pepper (dried or canned)
- 1/2 c sliced sweet onions (cut into 1/4" thick rounds)
- 1/3 c vinegar (red wine)
- 1/4 lb diced ham (cooked)
- 1/4 t ground annatto seed
- 1/2 t minced garlic
- 3/4 t ground cumin
- 4 c cooked black beans
If using dried chipotle, put in a small bowl and pour over just enough boiling water to cover. Leave for 60 minutes.
While waiting on the chipotle, prepare the rest of your ingredients. In a large saucepan combine the onions with salted water to cover, bring the water to a boil, and drain the onions immediately. In a small bowl, combine the onions with the vinegar. Once the chipotle is rehydrated, commence with the rest of this recipe.
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. Cook the mixture, stirring, for 3 minutes.
Add the well-drained black beans and the onions with the vinegar to the ham mixture, stirring, for 3 minutes. Turn off the heat and let it cool for 30 minutes in the pan, or in a shallow serving dish. (This time and the shallowness allows the liquid to be absorbed by the beans, and allows the flavors to meld and mellow).
When ready to serve, reheat, if desired. Serve!
SJ Note 16 Oct 2009: This was *really* good! Definitely a keeper! The cooling time really allows the flavors to meld, and it doesn't taste bad at room temperature (though I'll try heating it through anyways). If using canned chipotle, do try to allow about an hour for the onions to steep in the vinegar.