| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried black beans |
| 1/2 |
c |
Dried red kidney or pinto beans |
| 1/2 |
c |
Dried white beans (Great Northern or cannellini) |
| 1 |
sm |
Red onion,; finely diced |
| 1 |
bn |
Cilantro, leaves only,; roughly chopped |
| 1/2 |
c |
Olive oil |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Freshly grounded black pepper |
| 3 |
tb |
Juice from Pickled Chiplotes, or red wine vinegar |
| 1 |
|
Pickled Chiplote Chile, seeded if desired and minced |
INSTRUCTIONS
Keeping them separate, wash and pick over all the beans. Place each kind in
a separate pot, cover generously with water and bring to a boil. Reduce the
heat to medium-low and cook, covered, until the beans are done in the
center but not too soft, 1 to 1 1/2 hours. Drain and rinse in a colander.
For added flavor, you can smoke the beans on a grill. Start a small fire
off to one side and throw soaked wood chips on the coals when the fire is
moderately hot. Lay out the beans on a baking pan, pour in water to a depth
of 1/8 inch and cover with a wet towel. Place on the grate, cover and smoke
2 hours, adding more wood chips every 20 minutes or so. Set aside to cool
and then drain.
Transfer the beans to a large mixing bowl. Add the remaining ingredients
and mix well. Bean salsa can be refrigerated up to 2 days. Bring back to
room temperature before serving.
To serve, line a platter or serving plates with salsa and top with grilled,
broiled or sauteed fish fillets.
Yield: 3 cups
Recipe By :TOO HOT TAMALES SHOW TH#6164
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 08:19:47 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”