European Soldier Bean Bell Pepper Salad

To soak and cook the beans: Cover the beans with a few inches of water. Soak for at least 6 hours.

After soaking, the beans will double to triple in size.  Drain and rinse the soaked beans. Place the beans in a small pot and cover with a couple inches of water. Cover, bring to a boil, then reduce to a simmer. Simmer until the beans are tender, about 60 minutes.

To make the European Soldier Bean Salad: Preheat a medium sauté pan over medium heat. Seed and dice the bell peppers.
Add the diced peppers, paprika, cumin, and dash of black pepper to the hot sauté pan. Sauté, stirring often, for about 5-7 minutes, until the peppers are soft and the spices are aromatic. Add the corn and cook for another 2 minutes.
Chop the cilantro.
When the beans are tender, drain.
In a large bowl, combine the cooked beans, bell pepper mixture, cilantro, and lime. Season with salt and pepper. Toss well to combine. Taste to adjust seasoning.

Serve warm or at room temperature.

Chef Katie’s Tips

Heirloom Bean Tip: European Soldier Beans are a beautiful heirloom bean. You can substitute with another heirloom bean like Anasazi or Mayacoba. For a faster recipe, use your favorite canned bean, like Pinto or Red Kidney.  If using a different color bean, use differently-colored bell peppers to make an enticing, beautiful dish.