Black Bean Salsa
Makes about 3 1/2 to 4 cups.
Note: Terrific on nachos and with chips, this is also great on grilled fish and chicken. It will keep in the refrigerator for about 4 days in a covered container. Try this recipe with any of our locally grown dried beans. From Beth Dooley.
• 1/2 lb. dried black beans, picked over for grit
• Generous pinch salt
• 4 garlic cloves, smashed
• 1 lb. tomatoes, cherry or plum, chopped
• 1 small red onion, minced
• 1 jalapeño or serrano chile, ribs and seeds removed, chopped
• 1/2 c. chopped fresh cilantro
• Salt and freshly ground black pepper, to taste
Put the beans, salt and garlic cloves in a medium pot and enough cold water to cover by 2 inches. Set over high heat, bring to a boil; reduce the heat and simmer until the beans are tender, about 1 to 1 1/2 hours, testing for doneness after 1 hour. Remove, drain and set aside. (Save the stock for soup or chili.)
In a large bowl, toss together the tomatoes, onion, chile and cilantro. Toss in the beans and season with salt and pepper to taste.
Nutrition information per ¼ cup:
Carbohydrates 10 g
Protein 3 g
Fat 0 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 20 mg
Total sugars 1 g
Dietary fiber 3 g
Exchanges per serving: 2 vegetable.