Black Bean Salsa

Name: Black Bean Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 Servings
Ingredients: 2 CUPS — Dry black beans (6 cups cooked); 2 TEASPOONS — Salt; 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 u2014 Vinegar, rice or white; 2 DASHES u2014 Tabasco sauce, to taste

Author:: Jamie Geller Test Kitchens
Publish date:: Aug 27, 2010

25minDuration
10minCook Time
15minPrep Time
8 ServingsServings

Ingredients

2 CUPS — Dry black beans (6 cups cooked)
2 TEASPOONS — Salt
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 u2014 Vinegar, rice or white
2 DASHES u2014 Tabasco sauce, to taste

Preparation

1 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.

2 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.

3 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.

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

5 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.

6 6. 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.

7 It may also be pressure canned and stored 1 year. Please refer to process ing instructions with pressure canner or contact the local extension service.