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black beans and apple salad

Black Beans and Apples - Make an Easy, Hearty Salad

Mix cooked black beans with pickled jalapenos and set aside for 15-20 min. Slice and dice apples and chop celery leaves. Add to the black beans, along with apple cider vinegar, extra virgin olive oil, salt, black pepper and sugar. Mix well and serve immediately. accompanied by your choice of tortilla chips, quesadillas, enchiladas, sandwiches, etc. Enjoy!
5 from 1 vote
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Prep Time 20 minutes
Soaking (8 hours) and cooking beans (30 min in pressure cooker) ) 8 hours 30 minutes
Total Time 8 hours 50 minutes
Course Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine Mexican
Servings 4 people
Calories 115 kcal

Equipment

  • Pressure cooker preferred - if starting from dry beans If not available, see recipe Notes, for alternate cooking directions: stove-top, as well as slow-cooker.
  • Stainless steel rack/trivet that fits inside pressure cooker - for 'pot-in-pot' cooking Don't need if not using pressure cooker for cooking beans
  • Stainless steel bowl that fits inside main pressure cooker pot- and can be easily removed afterwards (with tongs) about 1 - 1.5 qt/L for cooking 1/2-1 cup dry beans; don't need if not using pressure cooker for cooking beans

Ingredients
  

  • 1 1/4 cup Black beans - cooked - prepared from 1/2 cup dry beans, after soaking and cooking If in a time-crunch, canned black beans OK to use; drain the liquid, but do not rinse canned beans; also note: canned beans have less flavor and less nutrients
  • 2/3 cup Apples - diced small - don't peel any apple variety OK, but crisp and slightly sweet varieties preferred: I like using Pink Lady, Cosmic Crisp, Honey Crisp
  • 1/4 cup Celery leaves - chopped OK to use very thin, tender stems too; if celery is not available, use cilantro (fresh coriander leaves) instead - the flavor will be quite different, but still excellent
  • 1 tbsp Pickled jalapeno slices- chopped (about 5-6 slices) adjust, as per preference; if not available, see Recipe Notes
  • 1 tbsp Pickling juice - from pickled jalapenos adjust as per preference at the end; if not available, see Recipe Notes
  • 2 tsp Apple cider vinegar if not available, use another kind: Rice Vinegar, White/Red wine vinegar, malt vinegar; and maybe an extra pinch of sugar
  • 1 tsp Olive Oil - Extra Virgin preferred if not available, use any neutral oil of your choice - cold-pressed preferred
  • 1 tsp Sugar
  • 1/8 tsp Salt adjust as per preference at the end
  • 1/4 tsp Black Pepper freshly crushed preferred

Spices to cook the beans with - if starting from dry beans that have been soaked

  • 1 leaf Bay leaf: torn into 2-3 pieces
  • 1 piece Cinnamon stick - 1/2 inch piece
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Fennel seeds

Additional Spices if using canned beans

  • 1/4 tsp Cinnamon ground
  • 3/4 tsp Cumin powder
  • 3/4 tsp Fennel powder

Instructions
 

Skip the following instructions for cooking black beans if you're starting with cooked black beans & proceed to the next set of instructions for making the salad

    Soak the dried black beans in water and pressure-cook till tender

    • Carefully sort and check 1/2 cup dried black beans for small stones, etc, then rinse the black beans 2-3 times with cool water.
      To rinse: Place the beans in a mixing bowl, add a little water (about 1/2-3/4 cup) and scrub the beans a little with your hands; then pour off the water - use a mesh strainer if that helps you do this more easily; Repeat this process 2-3 times more, until the rinse water looks clear.
      Drain the water completely in a strainer, transfer back to the bowl and add 3/4 cup fresh (cool) water: measure the water - do not simply estimate!
      Note: Don't add excess water - 3/4 cup will be just enough to soak the beans properly.
      Cover and set the bowl on the counter for 8-10 hours. I find it most convenient to do this overnight.
      black beans soaking
    • Transfer the soaked beans to a 1-1.5 quart /1-1.5 L bowl/insert container for the pressure cooker. Run your fingers through the soaked beans: check for any that might look spoiled and discard them.
      Note: Check beforehand to make sure the bowl/container you use fits inside the main pot of the pressure cooker, and that you will be able to remove it later with sturdy tongs - see picture for examples of bowls and insert containers you might use.
      insert containers for pressure cooker
    • Sturdy tongs that can help you lift out hot food-filled containers from inside the cooker.
      Indian style Tongs
    • Prepare your pressure cooker for 'pot-in-pot' cooking: place a rack/trivet inside the main pressure cooker pot. Add 1 1/2-2 cups water - the water should just barely cover the trivet - shown here is the Instant Pot rack.
      instant pot with trivet
    • Here is another type of rack/trivet that you can use inside the pressure cooker to support your bowl with the beans.
      rack for pressure cooker
    • To the soaked beans: add torn up pieces of bay leaf, cinnamon stick, fennel seeds and cumin seeds; poke the bay leaf under the beans.
      Add a little water (up to 1/4 cup, as needed), just enough to barely cover the beans: do NOT use excess water!
      Place this bowl on the rack inside the pressure cooker. Close the lid and pressure-cook for 25 min at full pressure.
      If you're using a stove-top pressure cooker, move the cooker away from the hot grid of the stove - set it elsewhere so it can cool down and release pressure faster.
      Allow natural pressure release - do not force release the pressure - the beans continue to cook during the time the pressure comes down to normal.
    • Remove the lid after pressure is fully released - it will take about 10-15 min after the heat is turned off.
      The beans look dry on top, but there is some liquid at the bottom. Gently stir the black beans with a spatula, try not to 'smash' the beans as you stir. You will see the thick dark liquid at the bottom of the bowl/insert container - do not discard this liquid - it has lots of flavor and nutrients!
      Let the beans cool to room temp, stir it gently a couple of times in between: coat the beans with the liquid as you stir - some of the liquid will start to dry out as the beans cool, but some will remain.
      cooked beans with seasonings

    Start here if you already have cooked black beans

      Make the Black Beans and Apple Salad

      • Chop a few slices of pickled jalapenos - 5-6 slices should be enough to give about 1 tbsp chopped pieces
        (See Recipe Notes if you don't have pickled jalapenos.)
        pickled jalapenos
      • Transfer the black beans to a medium mixing bowl. Remove the bay leaf pieces and the cinnamon stick. Leave in the cumin and fennel seeds.
        Add the chopped jalapenos, along with 1 tbsp 'pickle juice',
        (See Recipe Notes if you don't have pickled jalapenos.)
        Note: If you're using canned beans
        Drain canned beans in a colander, but do NOT rinse; add and stir-in the spices listed under Ingredients for canned beans: 1/4 tsp cinnamon powder, 3/4 tsp cumin powder and 3/4 tsp fennel powder
        black beans jalapeno
      • Mix and set aside for 10-15 min.
      • Meanwhile, chop the celery leaves: it's OK to use a few tender and skinny stems too.
        Note: Continue on from this step , if you cooked the beans on the stove-top or in a slow cooker as per the directions in Recipe Notes.
        celery leaves
      • Slice and dice the apples, you can cut the apples quite small, or you can keep them a little bigger - bite sized chunks. The picture shows the apples diced small.
        Note:
        If you're not planning to serve the salad immediately, hold off on cutting the apples - they tend to brown rather quickly when exposed to air. Better to start doing this about 10 min before you're ready to serve the salad. It will look much prettier that way.
        apples diced small
      • Just before serving:
        Add diced apples, celery leaves, apple cider vinegar and extra virgin olive oil (EVOO) to the beans. Sprinkle salt, black pepper and sugar and toss gently with tongs (or 2 spoons) to mix evenly.
        Taste-test and adjust salt, spiciness level - add more chopped jalapenos if you want it to be more spicy, or add a little bit of your favorite hot sauce - preferably one without garlic.
        black beans apples and celery leaves
      • Serve alongside your choice of....
        Crispy tortilla chips, warm flour/corn tortillas, Mexican rice, enchiladas, quesadillas grilled cheese sandwiches, etc., or enjoy it just by itself!
        Enjoy!
        black beans and apple salad

      Notes

      No Pressure cooker?
      No worries... Use one of these alternative cooking methods:
      On the stove-top
      • Add 2 cups water to a medium-large 3 qt/3L, heavy bottom saucepan and start heating
      • When the water comes to a rolling boil, decrease heat and add spices: bay leaf, cinnamon stick, fennel seeds, cumin seeds
      • Add the soaked beans, along with any soaking liquid not absorbed by the beans
      • Increase heat to high and bring contents to a boil again, stirring frequently
      • Decrease heat to medium, boil vigorously for 6-7 min, stir every couple of minutes
      • Decrease heat to low and simmer, partially covered (it will foam and froth and make a mess if you cover it tight, stirring every 4-5 miutes;
        • Cook for about 30-40 min, stirring periodically to distribute heat evenly and also to check on the cooking water level
          • When the liquid drops to a level just barely covering the beans, add 1 cup boiling-hot water (pre-heated separately), stir and continue to cook
          • Do NOT add cold water - the sudden temperature drop might harden the beans and also slow down the cooking process
        • Do a thumb-mash test:
          • Remove 2-3 beans from the pot, and place on a plate/cutting board; blow on it so it cools a bit, then with your thumb, press down gently on one of the beans to see if it gets 'smashed'
            • If so, the beans are done
            • If not, return the beans to the pot and continue to simmer for another 10 min and check again.
              • Check the water level - if needed, add only 1/2 cup boiling water at this stage- not 1 cup as described earlier.
                • you don't want to have too much bean broth left at the end
            • Repeat until beans are easily mashed when pressed with your  thumb
              • This may take up to 2 hours total from the time you started cooking the beans
            • Continue to cook on low heat until most of the liquid has dried up - stir frequently to prevent sticking and burning on the bottom
              •  it's OK to stop heating when you have about 1/2 up liquid left in the pot
      • Transfer the cooked beans to your salad serving bowl and cool them till they are lukewarm (25-30 min), then add the pickled jalapenos and pickle juice.
      • Continue with the main recipe directions.
      In the crock-pot/slow cooker:
      • Transfer the soaked beans to the ceramic insert of a small crock-pot/slow-cooker
      • Add 1 cup of boiling water (heated separately) to the beans
      • Start heating: setting on High
      • Add the spices : bay leaf, cinnamon stick, fennel seeds, cumin seeds
      • Stir, cover and cook till tender - may take 3-4 hours
        • Stir periodically
        • Start checking for done-ness after about 1 hour: do the thumb-mash test
          • Remove 2-3 beans from the pot, and place on a plate/cutting board; blow on it so it cools a bit, then with your thumb, press down gently on one of the beans to see if it gets 'smashed'
            • If so, the beans are done
            • If not, return the beans to the pot and continue to simmer for another 20 min and check again.
              • Check the water level - if needed, add only 1/2 cup boiling water at this stage
                • you don't want to have too much bean broth left at the end
            • Repeat until beans are easily mashed when pressed with your  thumb
            • Remove cover and continue to simmer to let some of the liquid dry out
              • stir frequently to prevent sticking and burning on the bottom
              •  Turn heat off when you have about 1/2 up liquid left in the pot
      • Transfer the cooked beans to your salad serving bowl and cool them till they are lukewarm (25-30 min), then add pickled jalapenos and pickle juice.
      • Continue with the main recipe directions.
       
      Quick Jalapeno Pickle:
      If you don't have pickled Jalapenos, it is easy to make some in just a few minutes.
      • Wash and slice one small-medium jalapeno or other medium-hot pepper
        • I do not recommend using extra-hot chilli peppers
        • be careful to wash your hands thoroughly afterwards
          • if you accidentally touch your eyes, nose or mouth while cutting the peppers, it will cause a very intense burning sensation!
      • Place in a microwave-safe bowl, sprinkle about 1/16 tsp salt and a few cumin seeds( 8-10 seeds); sprinkle a little water on top (about 1 tbsp) stir, cover and microwave on Hi for 30 seconds.
      • Remove from microwave, cool for 2-3 min and add 1/4 cup apple cider vinegar and stir. Set aside for 10-12 min, then use as directed.
        • OK to use another vinegar, such as Rice vinegar, White or Red wine vinegar, malt vinegar, etc.
      • Store unused pickle in a glass jar with a well-fitting lid
        • do NOT use a plastic jar 
        • use leftover pickle within 2-3 weeks
       
      Storing Leftovers:
      Transfer leftover salad to a glass/ceramic lidded container. I do not recommend using a plastic container.
      In Refrigerator:
      Consume within 2-3 days
      To serve: remove from the refrigerator and set on the counter for 10-15 min to bring to room temperature.
      • If in a hurry, microwave at 30% power (defrost setting) for about 1 minute or less.
        •  Do not microwave on Hi
      In Freezer:
      I do NOT recommend freezing this salad -  its texture after thawing will not be very appealing.

      Nutrition

      Calories: 115kcalCarbohydrates: 21gProtein: 6gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 170mgPotassium: 446mgFiber: 5gSugar: 4gVitamin A: 175IUVitamin C: 2mgCalcium: 53mgIron: 2mg
      Keyword Apples, Bean salad, black beans, Celery Leaves, Hi-Fiber, Hi-protein, Mexican food, nacho toppings, no onion-garlic, Olive Oil, Pickle juice, Pickled Jalapenos, Salad
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