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Ingredientes
- 1/2 c. Dry black beans
- 1/2 c. Dry red kidney or possibly pinto beans
- 1/2 c. Dry white beans (Great Northern or possibly cannellini)
- 1 sm Red onion finely diced
- 1 bn Cilantro, leaves only roughly minced
- 1/2 c. Extra virgin olive oil
- 3/4 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 3 Tbsp. Juice from Pickled Chiplotes see * Note
- Â Â (or possibly red wine vinegar)
- 1 x Pickled Chiplote see * Note,
- Â Â seeded if you like and chopped
Direcciones
- 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, till the beans are done in the center but not too soft, 1 to 1 1/2 hrs. 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-warm. 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 hrs, adding more wood chips every 20 min or possibly so. Set aside to cold and then drain.
- Transfer the beans to a large mixing bowl. Add in 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 possibly serving plates with salsa and top with grilled, broiled or possibly sauteed fish fillets.
- This recipe yields 3 c. salsa.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 612g | |
| Calories 1798 | |
| Calories from Fat 982 | 55% |
| Total Fat 111.17g | 139% |
| Saturated Fat 15.69g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2159mg | 90% |
| Potassium 3763mg | 108% |
| Total Carbs 156.38g | 42% |
| Dietary Fiber 38.1g | 127% |
| Sugars 19.55g | 13% |
| Protein 52.44g | 84% |
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