Name: Black Bean Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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)

Black Bean Salsa

Prep Time 15

Cook Time 10

Total Time 25

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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

Instructions

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.