Kidney Bean Salad With Chili and Coriander

• 1 pound kidney beans
• 1/2 teaspoon cumin
• 2 cloves garlic, chopped
• 1 green chili, finely chopped
• 1 medium onion, chopped
• 2 bay leaves
• Coarse salt and freshly ground pepper to taste
• 2 pounds Italian plum tomatoes, peeled, seeded and chopped
• 1 small red onion, finely chopped
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon fresh oregano
• 1/2 to 3/4 cup extra-virgin olive oil
• 1 lime
• 1 teaspoon Balsamic vinegar
• 2 tablespoons fresh coriander, chopped

1. Place the beans in a large saucepan and pour in enough water to cover them.
2. Bring to boil, drain and add fresh water to cover.
3. Add the cumin, garlic, chili, onion, bay leafs, salt and pepper.
4. Simmer gently, covered, for about one hour, or until cooked (add more water if the beans start to get too dry).
5. In a large serving bowl combine the tomatoes, onion, jalapeno pepper and oregano.
6. Drain the beans, add them to the tomatoes and toss.
7. Mix the olive oil with the juice of the lime (adding the juice to taste) and the vinegar.
8. Season with salt and pepper and add to the beans.
9. Toss thoroughly.
10. Just before serving, add the coriander and mix well.

kidney beans, cumin, garlic, green chili, onion, bay leaves, salt, italian plum tomatoes, red onion, pepper, fresh oregano, extravirgin olive oil, lime, balsamic vinegar, fresh coriander

Taken from cooking.nytimes.com/recipes/2635 (may not work)