Name: Red, White and Black Bean Salsa for Fish
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT2H30M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 3 cups
Cuisine: mexican
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.

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Red, White and Black Bean Salsa for Fish

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