Rinse the dried beans and check for any bruised, moldy beans or foreign objects like pebbles. See this Friday's post for more on cooking dried beans. Put in a large soup pot and cover with filtered water. Put on the lid and bring to a boil. Boil for five minutes. Turn off the heat and let sit 4-8 hours. Rinse.

Put the beans back in the pot with 3 C. water or broth. Bring to a boil, then turn down and simmer for 90 minutes until the beans are tender but not mushy. Black garbanzos have thicker, tougher skins than tan garbanzos. Rinse and drain well. Put into a large serving bowl.

Wash the peppers and remove the core and seeds. Slice into thin strips and add to the serving bowl.

Peel the tangerines and break up into sections, or get fancy and cut into supremes. Add them to the bowl, squeezing in a little extra juice.

Using a garlic press, press the ginger slices into a small jar or bowl. Press the garlic clove into the same container, then add the rest of the dressing ingredients. Whisk together or shake together until blended. Pour over the salad and toss well. Taste and add salt.