Black Bean Salsa
1/2 cup tomatoes, diced
1 green onion, chopped
1 tablespoon cilantro, chopped
1/2 cup cooked black beans
1/4 cup sherry wine vinegar
1/4 cup green bell pepper, chopped
1/4 cup yellow bell pepper, diced
1/2 cup poblano pepper, minced
1 tablespoon parsley, chopped
2 tablespoons fresh lime juice
1 jigger tequila
Black Bean Salsa
Ingredients:
1lb black beans (do not overcook); slow simmer to keep from splitting
Finely dice all the same size:
2 tablespoons of pablano or green bell peppers
1/4 teaspoon of jalapeno
1 red bell pepper
1 yellow bell pepper
1 red onion or yellow onion
1 bunch of chives or green onions
Mix all ingredients with:
1 tablespoon of finely minced garlic
1/4 teaspoon of salt
crushed red chili flakes to taste
1/2 cup of peanut oil or salad oil
Taste for seasoning and adjust.
Black Bean Salsa
Approx. Yield : 5 1/4 Pounds
4 pounds Black beans (turtle beans)
2 each Red peppers (diced)
2 each Green peppers (diced)
2 each Yellow peppers (diced)
3 medium Red onions (diced)
4 each Jalapeno peppers (roasted & minced)
1 cup Cilantro (minced)
8 Tblsp. Lemon juice
8 Tblsp. Lime juice
4 tsp. Cumin
4 tsp. Coriander
S.T.T. Salt
S.T.T. Cayenne pepper
S.T.T. Black pepper
As needed Vegetable oil
Soak beans in cold water with a pinch of baking soda overnite.
Cook beans in salted water until tender (approx. 1 1/2 hours).
Drain beans.
Mix all ingredients together (mix while beans are still warm).
Season To Taste with salt, cayenne pepper, and black pepper.
S WITH BLACK BEAN SALSA AND CHERRY TOMATOES
Serves 4
8 oz. Bow Ties, Elbow Macaroni or other medium pasta shape, uncooked
2 tbsp. olive oil or vegetable oil
1 bunch scallions, trimmed and thinly sliced (green and white parts)
1 1/2 tsp. ground cumin
1 1/2 tbsp. fresh lime juice
1 15-oz. can black beans, drained and rinsed well
1/4 tsp. salt, or to taste
Freshly ground black pepper to taste
8 cherry tomatoes, rinsed and quartered
2 tbsp. chopped fresh cilantro
Prepare pasta according to package directions. While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add
scallions and cumin and cook for 2 minutes. Remove from heat and stir in the lime juice. Add the beans, salt and pepper and toss to
coat. (The salsa can be made and refrigerated up to one day in advance.)
Just before draining the pasta, measure 1/2 cup of the cooking water into the black bean salsa. Drain the pasta, return it to the pot and
add the bean mixture. Cook over medium heat until the sauce is boiling and thick enough to lightly coat the pasta. Remove the pot
from heat and gently stir in cherry tomatoes and cilantro. Serve immediately.
Black Bean Chilli with Avocado Salsa (4)
Category: Beef
Country: Mexico
Ingredients...
1 braising steak cut in very small pieces
8 oz pack of black beans
2 * 15 gm, (‡ oz), packs fresh corriander
2 tbsps olive oil
2 medium onions, chopped
1 garlic clove, chopped
2 green chillies, deseeded & finely chopped
1 rounded tbsp of plain flour
2 * 14 oz tins of chopped tomatoes
1 large red pepper
Juice from ‡ a lime
Salt
Salsa...
2 large firm tomatoes, skinned, seeded,
and finely chopped
1 ripe avocado, in small dices
‡ red onion, chopped finely
Juice of ‡ a lemon
Chopped corriander leaves
A few drops of tabasco
Salt and pepper
4 tbsps of creme fraiche to serve
Instructions...
1.Place the beans in a large saucepan and cover with cold water. Bring to the boil and boil for 10 mintes. Turn off the
heat and leave for 2 hours.
2.Preheat the oven to 150 C (gas 2). Chop the corriander stalks finely, reserving the leaves.
3.Heat 1 tbsp of oil in a large casserole dish. Cook the onion, garlic, corriander stalks and chillies gently for 5 minutes.
Transfer to a plate.
4.Turn up the heat and add the remaining oil. Add the beef and brown well (stirring). Add everything cooked in stage 3
to the casserole and sprinkle in the flour (stirring). Add the drained and rinsed beans and tomatoes. Stir well and
simmer. Put in the oven for 1‡ hours.
5.Towards the end of this time deseed and chop the red pepper into small pieces. When 1‡ hours is up, add the red
pepper and cook for ‡ hour more.
6.Make the salsa. Combine ‡ chopped corriander, tomato, avocado, and onion. Add seasoning, lime juice, and
tabasco.
7.Before serving add salt to chilli. Stir in the remaining corriander and the juice of ‡ a lime.
8.Serve with brown basmati rice, spooning 1 tbsp of creme fraiche and a little salsa over each portion.
1 lb. black beans, rinsed and sorted or
2 16 oz. cans of black beans, drained and rinsed
1 small purple onion
1 small red bell pepper
4 jalapenos
3 medium mangoes, slightly under ripe, peeled
1 bunch cilantro
1/2 c. bitter orange juice (also called Seville oranges, or naranja agria) - approximately 4 oranges
juice of two limes
1/2 teaspoon ground cumin
salt
If you are using dried black beans, soak them overnight in enough water to cover them. The next day, replenish the water and cook
until just tender, about 4 hours. Avoid overcooking; soft beans make a mushy salsa. Drain the cooked beans, and rinse under gently
running water to remove any loose hulls. While the beans cool, prepare the other ingredients for the salsa. Dice the onion, the
peppers, and the mangoes into pieces roughly the size of the black beans. When the beans have cooled to room temperature, mix the
mangoes, onions and peppers with the beans. Finely chop the cilantro, and stir it in. Add the orange and lime juices, and the cumin.
Add salt and stir together, adjusting cumin and salt amounts to your taste.
Prepare one or two hours in advance, so flavors have a chance to mingle. Serve as a dip with tortilla chips, as a light salad, or as a
relish alongside grilled pork or chicken. The salsa can be served chilled or at room temperature. Adapt this recipe to suit your own
tastes and the availability of ingredients. Don't like the heat of jalapenos? Use green bell pepper. Like more spice? Add red serranos
or jalapenos in place of the red bell pepper, or, for the true chili fanatic, 2 or 3 habaneros or scotch bonnets. Can't find naranja agria?
Use grapefruit juice, or for a sweeter taste, pineapple. Try papaya in place of mango.