3 to 5 large jalapeño peppers, seeded and diced (about 3/4 cup)
1/2 cup minced garlic (15 to 20 cloves)
3 tablespoons olive oil
8 green onions, sliced
3/4 cup sherry vinegar
1/4 cup extra virgin olive oil
2 tablespoons plus 1 tsp. kosher salt, divided
1 medium jicama (about 1 lb.), peeled and cut into thin strips
1/2 cup chopped fresh cilantro
1/3 cup fresh lime juice
How to Make It
Rinse and sort beans according to package directions. Place in a large Dutch oven; add water to 3 inches above beans. Cover and let soak 8 hours. Drain.
Preheat oven to 500°. Spread chiles in a single layer on a baking sheet; toast 1 to 2 minutes or until chiles puff and become fragrant. Cut chiles open with kitchen shears; remove seeds. Cut off stems.
Tie oregano bunch with kitchen string. Return beans to Dutch oven; add oregano, chiles, cumin, and 1 1/2 qt. hot water. Bring to a boil over high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 2 to 2 1/2 hours or until beans are tender, adding more water as needed.
Remove oregano and chiles from bean mixture; discard. Spoon beans in a single layer on a baking sheet; cool completely (about 40 minutes). Cover and chill 3 hours.
Sauté onion, jalapeños, and garlic in 3 Tbsp. hot oil in a large skillet over medium-high heat 8 to 10 minutes or until onion is tender and slightly charred.
Toss together beans, sautéed vegetables, green onions, vinegar, 1/4 cup oil, and 2 Tbsp. kosher salt in a large bowl.
Toss together jicama, cilantro, lime juice, and remaining 1 tsp. salt. Serve over bean salad.
Recipe adapted from Smoke: New Firewood Cooking copyright by Tim Byres. Published by Rizzoli.