BLACK BEAN SALSA

2 cups dry black beans (6 cups cooked)
2 teaspoons salt, divided
2 teaspoons garlic powder
1/2 red onion, diced
2 whole jalapeno peppers, minced
1/2 cup cilantro, chopped
2 tablespoons parsley, chopped
4 cups fresh tomatoes*, diced
3 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoons vinegar, rice or white
2 dashes Tabasco sauce, to taste

Place dry black beans in saucepan and cover with water 4 inches over beans. Add 1 teaspoon salt and 1 teaspoon garlic powder, stir and cover. Let soak overnight or 10 hours.

Drain soak water. Cover beans with fresh, cold water. Again, add 1 teaspoon salt and 1 teaspoon garlic powder, stir. Bring to a boil. Turn heat down to maintain a low boil. Remove from heat when the beans are tender, approximately 1 hour.

Run cold water into saucepan allowing water to overflow along with partial and unwanted bean jackets. Continue this process until beans are cooled. Place beans in a large bowl and refrigerate until ready to use.

In a food processor, pulse onion, jalapeno pepper, cilantro and parsley until minced. Place over beans.

Add remaining ingredients and fold gently. Remove half of this bean/vegetable mixture and pulse in a food processor until minced. Fold back into original mixture.

Pour mixture into a pot and simmer over low heat for 10 minutes. Re-season salsa to taste. Cool and place in an airtight container in refrigerator. Serve chilled with tortilla chips. Salsa may be made and stored in the refrigerator up to 3 weeks.

*TIP: Canned diced tomatoes may be substituted for fresh tomatoes

Source: NarDane for supermarket deli services