1 pound dried black beans, picked over
1 pound dried white beans, picked over
2 garlic cloves
2 bottled pickled jalapeño chilies, seeded if desired (wear
rubber gloves)
2 cups loosely packed fresh coriander, rinsed and spun dry
1/3 cup plus 2 tablespoons fresh lemon juice
1 cup vegetable oil
1 pound green beans, trimmed and cut into 1-inch pieces
Note: It is important to soak and cook the black beans and the
white beans separately because one bean variety can become mushy in
the few minutes it takes another to become tender.
In a large saucepan combine the black beans with triple their
volume of cold water and in another large saucepan combine the
white beans with the same proportion of cold water. Bring the water
to a boil and simmer the beans, uncovered, for 2 minutes. Remove
the pans from the heat and let the beans soak for 1 hour. Drain
each pan of beans separately in a colander. In each pan put 2 1/2
quarts water and stir the black beans into the water in one pan,
the white beans into the water in the other. Cook the beans at a
bare simmer, testing for doneness every 5 minutes, for 15 to 40
minutes, or until they are just tender but still hold their shape.
Drain the beans and let them cool to warm.
In a blender purée 1 of the garlic cloves, the
jalapeños, and 1 cup of the coriander with 1/3 cup of the
lemon juice, 2/3 cup of the oil, and salt to taste, scraping down
the side of the blender, until the dressing is smooth. In a very
large bowl toss the beans with the dressing and let them marinate,
covered and chilled, stirring occasionally, overnight. The salad
may be prepared up to this point 1 day in advance and kept covered
and chilled.
In a saucepan of boiling salted water boil the green beans for 5
minutes, or until they are crisp-tender, and drain them in a
colander. Refresh the beans under cold water and pat them dry. In
the blender purée the remaining garlic clove and the
remaining 1 cup coriander with the remaining 2 tablespoons lemon
juice, the remaining 1/3 cup oil, and salt to taste, scraping down
the side of the blender, until the dressing is smooth. Add the
green beans and the dressing to the bowl of dressed beans, toss the
salad well, and serve at room temperature.
