Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Red, White and Black Bean Salsa for Fish
- Level: Easy
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 337
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 32
- Dietary Fiber
- 8
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 0
- Sodium
- 234
- Total: 3 hr
- Prep: 30 min
- Cook: 2 hr 30 min
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.