- Cook Time
- Prep Time
- 8 ServingsServings
- 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
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.