Black Bean & Papaya Relish
Submitted by Nelliejane
Tropical black bean and papaya relish with crunchy jicama, cinnamon-spiced beans, and a citrus-sherry dressing. A fresh, vibrant side dish that’s vegan and ready in about an hour.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minThink of this as a Caribbean-inspired salsa that traded the tomatoes for something way more interesting.
Dried black beans get simmered with cinnamon, garlic, and peppercorns until they’re just tender with a little bite left. Toss them with ripe papaya, crunchy jicama, and a bright dressing of fresh lime, orange juice, and sherry vinegar.
The result? A relish that hits every note: earthy, sweet, tangy, and a touch spicy from the cayenne.
It works beautifully alongside grilled fish, jerk chicken, or piled onto tacos for a plant-based win.
Chef Tips
- Don’t overcook the beans. You want them slightly crunchy so they hold up against the soft papaya. Check them at the 25-minute mark.
- No jicama? No problem. A peeled, diced Granny Smith apple gives you that same satisfying crunch.
- Let it marinate. The flavors bloom the longer the dressing soaks in. Make it a few hours ahead if you can.
Ingredients
Directions
Place the beans in a sieve and wash them well under cold running water, picking through them to clean.
Either soak them in cold water to cover overnight, or bring them to a boil.
Boil for 1 minute, then remove from heat and allow them to stand covered for 1 hour.
Either tie the cinnamon stick, garlic and peppercorns in cheesecloth, or break the cinnamon stick into small pieces and place all the flavoring agents in a tea ball.
Bring the beans to a boil and simmer, covered, for 30 minutes, or until they are cooked but still slightly crunchy.
Drain and chill well. Combine the beans with the papaya and jicama.
For the dressing, peel and mince the garlic and shallots.
Combine them in a small bowl with the remaining ingredients.
Combine the dressing with the jicama, papaya and beans.
Let the salad sit refrigerated for at least 20 minutes before serving.
Serves 6.
(If you can’t find jicama, you can use peeled apple.)
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