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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.

 

 

 


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