Recipe for Black Bean Salsa
Ingredients
- Firm-Cooked Black Beans:
- 1 pound dried black beans, picked through and rinsed
- 1 small onion, cut in half
- 2 ribs celery, cut into 2-inch pieces
- 2 carrots, cut into 2-inch pieces
- ½ green bell pepper, cored and seeded
- 3 cloves garlic, peeled
- 1 bouquet garni of 1 bay leaf, 3 sprigs fresh thyme & 3 springs fresh parsley tied in a piece of cheesecloth
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper
- Salsa:
- 2 cups firm-cooked black beans
- 2 jalapeño peppers, seeded and minced
- 1 ripe avocado, peeled, pitted and finely diced
- 1 poblano chile, seeded and finely diced
- ½ red bell pepper, cored, seeded and finely diced
- ½ cup corn kernels (fresh & cooked or frozen & thawed)
- ½ cup finely diced red onion
- ½ teaspoon ground cumin
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- ½ cup finely chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
Cooking Directions
For the Firm-Cooked Black Beans: In a large, heavy stockpot, soak the beans in cold water to cover by at least 3 inches for no less than 4 hours, or overnight.
Add the vegetables, garlic, bouquet garni, cumin and oregano to the pot of beans and soaking water. Bring to a boil over high heat. Skim off any foam that rises to the surface.
Reduce the heat and gently simmer the beans, uncovered, stirring occasionally, until tender, 1 hour to 1 hour 15 minutes. Add water as necessary to keep the beans submerged.
Season the beans with salt and pepper during the last 10 minutes of cooking.
Drain the beans in a colander and rinse with cold water. Remove and discard the vegetables and bouquet garni. T
he beans are now ready to be used in the salsa, or they can be stored in an airtight container in the refrigerator for up to 3 days.
Assemble the Salsa: Combine all of the ingredients for the salsa in a mixing bowl and toss well. Add more salt or lime juice as needed. Serve with your favorite tortilla chips.
by Pak101.com (few years ago!) / 1039 views