Re: [CH] Black bean salsa
Michelle DeWitt (mikey@qni.com)
Wed, 17 Nov 1999 20:30:54 -0700
Nels, You probably have more black bean salsa recipes than you need by now but
this has always been a favorite.
Enjoy!
Michelle in KC
Black Bean Salsa
Makes about 1 1/2 quarts
1 cup dry black beans, soaked overnight in water
2 (14.5 oz.) cans chicken broth
2 (16 oz.) cans diced tomatoes, drained (or 6-8 medium fresh tomatoes, chopped)
4 jalapeno peppers, or more to taste; seeded if desired
1 sweet yellow bell pepper, diced
1 yellow onion, chopped very fine
2 cloves garlic, chopped fine
2/3 cup fresh cilantro leaves, chopped fine
Green tops of 1 bunch green onions, chopped fine
Ground cumin to taste
Salt and fresh ground black pepper, to taste
1 teaspoon vinegar
Juice of 1/2 lime
Drain beans, then bring to boil in the chicken broth, reduce heat and simmer
for about an hour, or until tender-firm, neither hard nor mushy. Drain beans
and add tomatoes, jalapenos, bell pepper, yellow onion, green onions, garlic,
cilantro, cumin, black pepper, salt, vinegar and lime juice. Toss thoroughly.
Serve with lightly salted blue corn chips.
Nels Peterson wrote:
> One of our growers in my county gave me a 5 gallon bucket of black turtle
> beans. We have a couple of recipes that we like with beans and rice, but
> I've seen a recipe for black bean salsa somewhere -- don't know where. Help
> please.
>
> Thanks
>
> Nels in ND Where there is still no snow :-)