Roasted Vegetable Bean Salad

Ingredients

1 pound dried black beans

2 peppers, medium diced

1 head of broccoli, stems and florets cut

1 medium zucchini, medium diced

2 teaspoons thyme

2 teaspoons ground coriander

pinch of cayenne pepper

4 tablespoons olive oil

3 tablespoons balsamic vinegar

salt and pepper

Place the beans in a medium pot and cover with 2 inches of water, soak overnight. Drain, rinse, and put into a medium pot with 1 teaspoon thyme, 1 teaspoon coriander, and 1 teaspoon pepper and just enough water to cover. Bring to a boil, and then simmer over medium/low heat until cooked through. Check after 1 hour to see if they are tender, it could take up to 3 hours. Remove from the heat and add 2 teaspoons of salt.

Preheat the oven and a baking sheet pan to 400F for 20 minutes. Mix the chopped vegetables with a splash of olive oil and a pinch of salt and pepper. Place on the hot baking sheet and bake for 10 minutes, then switch to broil for 5 minutes. Let cool for 15 minutes then add to the beans. Add balsamic vinegar, olive oil, cayenne, and remaining thyme and coriander.

Serve and Enjoy.

Makes 2 1/2 quarts