Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
3 hr
30 min
2 hr 30 min
3 cups



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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Black Beans

Recipe courtesy of Ree Drummond

Black Bean Burgers

Recipe courtesy of Sandra Lee

Black Bean Soup

Recipe courtesy of Dave Lieberman

Red Beans and Rice

Recipe courtesy of Robert Irvine

Perfect Black Beans

Recipe courtesy of Melissa d'Arabian

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Spicy Black Bean Soup

Recipe courtesy of Valerie Bertinelli

Instant Pot Black Bean Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories