I am quite fond of this version as I feel with the beans it gives the dish some substantial body, yet it doesn’t leave you or your guests with a heavy feeling.
This dish also works for a meatless filling for burritos.
In a medium bowl, combine all ingredients and season to taste; refrigerate at least 1 hour. Serve at room temperature.
Cook Dry Beans:
In a medium saucepan, add 3 cups (750 mL) of water for each cup (250 mL) of rinsed beans. Soak 2-3 hours or overnight.
Drain and replace with 3 cups (750 mL) water for every cup (250 mL) of soaked beans. Over high heat bring to a boil; reduce to low and allow to simmer for 1½ hours, or until beans are very soft. As the water boils down, you may need to add more water to keep beans submerged. Once cooked, drain and allow to cool.
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