Title: Red, White and Black Bean Salsa for Fish
Categories: New, Text, Import
Yield: 1 Servings

1/2 c Dried black beans
1/2 c Dried red kidney or pinto
-beans
1/2 c Dried white beans (Great
-Northern or cannellini)
1 sm Red onion,; finely diced
1 bn Cilantro, leaves only,;
-roughly chopped
1/2 c Olive oil
3/4 ts Salt
1/2 ts Freshly grounded black
-pepper
3 tb Juice from Pickled
-Chiplotes, or red wine
-vinegar
1 Pickled Chiplote Chile,
-seeded if desired and
-minced

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.

Yield: 3 cups
Recipe By :TOO HOT TAMALES SHOW TH#6164

Posted to MC-Recipe Digest V1 #303

Date: Fri, 15 Nov 1996 08:19:47 -0500

From: Meg Antczak