Black Bean Salad

FOR THE BEANS

1 pound dried black beans
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fennel seed
2 cloves garlic -- peeled
1 bay leaf

FOR THE DRESSING

2/3 cup red onion -- chopped
1/2 cup red bell pepper -- chopped
2 tablespoons parsley -- chopped
2 tablespoons cilantro -- chopped
2 tablespoons scallion -- chopped
1 tablespoon ground cumin
1/8 teaspoon cayenne pepper
4 tablespoons olive oil
10 tablespoons lime juice -- (about 5 limes)
salt and pepper -- to taste

Sort the beans carefully, 
discarding any small pebbles
that may be mixed in. 
Soak the beans in cold water 
to cover for 5 hours, 
then drain and rinse them well.

Put the beans in a saucepan a
nd add enough water to 
come about 1 1/2 inches above them.

Add the thyme, salt, fennel seed, 
garlic, and bay leaf. 
Bring to a boil, 
then reduce the heat and simmer,
uncovered, for 1 to 1 1/2 hours, 
or until the beans are tender 
but not mushy.

Drain the beans and rinse 
them under cold water 
for 1 minute to stop 
the cooking process. 
Drain them again.

In a large bowl, 
combine the dressing 
ingredients and mix well. 
Add the beans, toss, and serve. 
This salad keeps for 4 to 5 days 
covered and refrigerated.