Molasses combines with canned chipotle chilies to give the delicious salad its smoky, robust flavor. Begin preparing this well in advance so that the dried beans get the proper amount of soaking time.
Recipe information
Yield
Serves 4 to 6
Ingredients
- Canned chipotle chilies_packed in adobo sauce are available at Latin American markets and some supermarkets._
Preparation
Step 1
Place beans in large bowl. Add enough cold water to cover by 2 inches. Let stand at least 4 hours or overnight.
Step 2
Combine vinegar and mustard seeds in medium bowl. Let stand at least 1 hour and up to 4 hours.
Step 3
Drain beans. Place in large saucepan. Add enough water to cover beans by 3 inches. Bring to boil. Reduce heat; cover and simmer until tender, about 50 minutes. Drain. Cool beans completely.
Step 4
Whisk sun-dried tomatoes, molasses and chipotle chilies into vinegar mixture. Gradually whisk in oil. Combine beans, red onion and parsley in large bowl. Add enough dressing to coat salad. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
