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  • Red, White And Black Bean Salsa For Fish

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    Red, White And Black Bean Salsa For Fish
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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
    •     (or possibly red wine vinegar)
    • 1 x Pickled Chiplote see * Note,
    •     seeded if you like and chopped

    Directions

    1. 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.
    2. 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.
    3. To serve, line a platter or possibly serving plates with salsa and top with grilled, broiled or possibly sauteed fish fillets.
    4. This recipe yields 3 c. salsa.

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