2/3 cup granulated sugar
1 scant teaspoon celery salt
1/2 extra-virgin olive oil
1/2 red wine vinegar or substitute cider vinegar
1/2 onion, thinly sliced
1 pimiento verde (green sweet pepper)
2 cups cooked beans (you can use any beans you prefer, garbanzo beans, lima beans, etc., you can use more than one variety in this dish, though Bolivians use only one: porotos)How to prepare:
Combine sugar, celery salt, olive oil and vinegars in a saucepan; bring to a boil. Reduce heat and simmer for a while. You can toast sliced pimiento in this, or use it exclusively to add flavour to the beans.
Combine the cooked beans in a large bowl, add pimiento and sliced onion. Toss to blend ingredients. This dish is usually to be served hot, and llajwa is the dressing of choice.
Photo copyright: http://es.wikipedia.org/wiki/Archivo:Phaseolus_vulgaris_seed.jpg