Bean Salad

• 1 lb dried pinto or red kidney beans, sorted & soaked overnight
• 1 bay leaf
• Salt
• 1/2 cup chopped flat leaf parsley
• 1/2 ts dried oregano
• 1/8 ts cumin seeds
• 1/2 cup chopped onion
• 1/4 cup chopped red bell pepper
• 1 cup Spanish hard chorizo or salami diced (OPTIONAL)
• 1/4 cup olive oil
• 1/4 cup wine vinegar
• Freshly ground black pepper
• 1/4 cup black olives (garnish)
• 2 hard cooked eggs, quartered (garnish)
• Sliced radishes and lettuce leaves for garnish

1. Drain the beans and put them in a pot with water to cover, bay leaf & one teaspoon salt. (Optional: I also put in pot a halved peeled onion and a whole head of garlic, sliced open horizontally.) Bring to a boil, skim, reduce heat to low and simmer, covered until beans are tender, as short as 30 minutes and up to an hour or more. Check & stir frequently. Drain beans and cool.
2. Add parsley, oregano, cumin seeds, onion, bell pepper, chorizo, oil & vinegar. Add salt & pepper to taste and combine well. Cover and refrigerate for at least two hours (can be made day(s) ahead).
3. Remove from fridge and let stand at room temperature for 30 minutes. Transfer to a platter and garnish with olives, eggs, radishes and the lettuce leaves tucked around the beans.

pinto, bay leaf, salt, flat leaf parsley, oregano, cumin seeds, onion, ubc, spanish hard chorizo, ubc, ubc, freshly ground black pepper, ubc, eggs

Taken from www.epicurious.com/recipes/member/views/bean-salad-50130707 (may not work)