Do you like black bean salsa, but hate paying for salsa with chewy beans? Well, I love the stuff it goes great in a salad, or on a grilled chicken sandwich (BTW-YUMMY!!!) and tons of other stuff too! Well, I got tired of paying $5 for a jar of salsa that didn't have enough beans, the flavor was weird, or the beans were just nasty...ewwww!!! I tried a couple of different ways to make my own and finally hit the nail on the head!
For this recipe you CAN use canned black beans, but honestly you run the same chance of having crappy beans as when you by the salsa in the jar...I highly suggest that you make your own beans. Don't worry if you've never done it before, the fool proof recipe follows! Another note: you can use a pressure cooker if you can brave your way through it, but those damn things scare the crap out of me! ok, here we go! :)
What you'll need:
-1 1/2 cups dried black beans
-1-2 tblsp oil (canola or olive)
-1/2 each red, orange and yellow bell peppers
-1 tblsp minced garlic
-1 small white or yellow onion (which ever you prefer)
-1/2 cup frozen corn
-1 cup LaVictoria Medium salsa
-Chipotle Tobasco
-chili powder
-crushed red pepper
-black pepper
-garlic powder
-onion powder
-dried oregano
What to do (Black Beans):
First off you have to rake through your bean to make sure you get out any possible pebbles and the weird looking beans. Then you have to soak your beans over night or do a quick soak. To do a quick soak, rinse your beans, then cover with cold water, at least 2 inches OVER the beans. Bring beans to a boil, let boil for 5 (!!!) minutes. Cover and remove the beans from the heat. Let them soak for at least 2 hours (quick soak isn't as quick as it sounds).
Ok, now that your beans have soaked you want to rinse the crap out of them! Rake you fingers through the beans in running water, get as much of that black water out as you can (It will make your beans cause WAY LESS GAS!). Once you've rinsed the beans thoroughly cover (again) with water, at least 2 inches above the beans (Add a little oil and salt to keep beans from boiling over). Add about 1/4 tsp of each of the following (or adjust to personal taste): Chili powder, crushed red pepper, black pepper, garlic powder, onion powder, and dried oregano. Boil 2-2 1/2 hours, constantly checking the water level, add HOT water as necessary to maintain 2 inch level in pot. Boil until beans are nice and tender (or to your desired consistency).
What to do (Salsa):
Your beans are cooked!!! YAY!!! Ok, now you have to make the salsa. To do so, chop your onion and bell peppers into small pieces. Saute peppers and garlic over medium heat, with 1-2tblsp oil, until tender crisp (soft, but still a little "crunchy"). When veggies are tender crisp add blackbeans, LaVictoria salsa, a couple dashes of chiptole tobasco (to taste), frozen corn, a little oregano, black pepper, crushed red pepper, chili powder (again, to taste). Heat through. Black bean salsa is done! PUT IT ON EVERYTHING!!! YUM!
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