Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Red, White and Black Bean Salsa for Fish
- Level: Easy
- Total: 3 hr
- Prep: 30 min
- Cook: 2 hr 30 min
- Yield: 3 cups
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- Level: Easy
- Total: 3 hr
- Prep: 30 min
- Cook: 2 hr 30 min
- Yield: 3 cups
Ingredients
1/2 cup dried black beans
1/2 cup dried red kidney or pinto beans
1/2 cup dried white beans (Great Northern or cannellini)
1 small red onion, finely diced
1 bunch cilantro, leaves only, roughly chopped
1/2 cup olive oil
3/4 teaspoon salt
1/2 teaspoon freshly grounded black pepper
3 tablespoons juice from Pickled Chiplotes, or red wine vinegar
1 Pickled Chiplote Chile, seeded if desired and minced
Directions
- 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, until the beans are done in the center but not too soft, 1 to 1 1/2 hours. 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 hot. 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 hours, adding more wood chips every 20 minutes or so. Set aside to cool and then drain.
- Transfer the beans to a large mixing bowl. Add 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 serving plates with salsa and top with grilled, broiled or Sauteed fish fillets.
