Black Bean Salsa
(4 Different Recipes)
George Stone, Colfax
5 lbs. tomatoes, peeled, seeded, chopped
2 lbs. green peppers, diced
1 lb. onions, diced
4 large ears sweet corn, cut kernels from cob
2 cans (15 oz. each) black beans, undrained
12 oz. can tomato paste
1/2 cup vinegar
1 Tbsp. minced garlic
1 tsp. each: cumin, oregano, garlic powder, pepper,
sugar
3–5 tsp. pickling salt to taste
Optional: green chilies, jalapenos, or your favorite
hot sauce
|
Combine all ingredients except tomato
paste and salt in a large kettle and bring to a slow boil.
Stir in tomato paste and add salt to taste. Stir in hot
stuff to taste and simmer for 10 minutes. Pack hot salsa
into hot sterilized jars, seal, and process in a boiling
water bath for 10 minutes. Note: Without any hot peppers
or hot sauce, this recipe makes a very mild salsa. Add these
to suit yourself. Makes 4–6 quarts.
Milwaukee Reader
2 Tbsp. butter
1 medium onion, diced
2 garlic cloves, minced
2 (15-oz.) cans black beans, drained
2/3 cup picante sauce
2 medium tomatoes, seeded and diced
2 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground cumin
3 Tbsp. fresh parsley, chopped
3 Tbsp. green onion, chopped |
Melt butter in a medium saucepan over medium
heat; add onion and garlic, and sauté until tender.
Stir in beans and next 6 ingredients; cook, stirring occasionally,
3 minutes or until thoroughly heated. Stir in parsley and
green onions. Makes about 4-1/2 cups.
Avonelle Tollefson, Melrose
1 (15 oz.) can black beans, rinsed
1 pint grape tomatoes
1 (7 oz.) can vacuum-packed corn
1/4 cup scallions, sliced
1/4 cup olive oil
1/4 cup vinegar dressing
Mix all ingredients and enjoy.
|
Margaret Berg, Sparta
Canned black beans, drained, slightly mashed
1/2 can whole kernel corn, drain but reserve juice
1 can diced tomatoes, drain but reserve juice
1 medium sweet onion, diced
1 hot pepper, seeded and diced to taste
or 1/2 cup chopped green pepper plus hot sauce to
taste
1 clove garlic, mashed
1 Tbsp. lime or lemon juice, or to taste
1/2 cup cilantro or Italian parsley, chopped fine
1 tsp. cornstarch
Tomato juice added to diced tomato juice to make
1 cup
Salt and pepper to taste
Dash of sugar
|
In a non-stick pan, in a little of the
reserved corn juice, sautè onions, mashed garlic,
and diced pepper. Add cup of tomato juice; stir in cornstarch
thinned with water to make sauce (if too thick, add more
liquid from corn or beans). Add beans and tomatoes. When
heated through, stir in lime juice, salt, pepper. Taste
and adjust seasonings as needed. Taste again when cold
and adjust seasonings. You can stir in cilantro just before
serving or add while cooking.
|
