Ingredients Jump to Instructions ↓

  1. 1/2 cup 80g / 2.8oz Dried black beans

  2. 1/2 cup 80g / 2.8oz Dried red kidney or pinto beans

  3. 1/2 cup 80g / 2.8oz Dried white beans (Great Northern or Cannellini)

  4. 1 Red onion - finely diced (small)

  5. 1 Cilantro, leaves only - roughly chopped

  6. 1/2 cup 118ml Olive oil

  7. 3/4 teaspoon 3.8ml Salt

  8. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  9. 3 tablespoons 45ml Juice from Pickled Chiplotes - seeNote (or red wine vinegar)

  10. 1 Pickled Chiplote - seeNote, Seeded if desired and minced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Pickled Chipotles/Chipotle Vinegar" recipe which is included in this collection. 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. This recipe yields 3 cups salsa.


Send feedback