Saturday, September 11, 2010

Spicy Black Bean and Corn Salsa

My first attempt at salsa without a recipe or mix. It is yummy. :o)
  • 1/2 cup black beans, dry or 1 can black beans drained and rinsed
  • 1 tablespoon plus 1 teaspoon cumin, divided 
  • 1 tablespoon plus 2 teaspoons salt, divided 
  • 1/2 teaspoon black pepper, divided 
  • 1/4 teaspoon celery seed
  • dash red pepper flakes
  • 9 cups water, divided
  • 1 cup frozen corn, thawed
  • 1 green bell pepper
  • 2 jalapeños (use only one for less heat)
  • 4 medium-large tomatoes
  • 1 large Roma tomato
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1/4 cup lemon or lime juice
  • 1 teaspoon chili powder
  1. For black beans: add dry black beans and 5 cups water to a medium saucepan and bring to a boil. Boil 2 minutes, cover and remove from heat. Let rest 1 hour, then drain and rinse. Place saucepan back on the stove and add 4 cups water, 1/4 teaspoon black pepper, 1 teaspoon cumin, 1 tablespoon salt, celery seed, and red pepper flakes to the bean. Let simmer over medium-low heat for 1 1/2 - 2 hours until beans are cooked. Don't let the beans get mushy.
  2. Spray a baking sheet with cooking spray and place tomatoes, green peppers, and jalapenos on it. Turn broiler and "roast" for 10-15 minutes. Wearing gloves, peel the skins off the tomatoes and peppers. Chop.
  3. In a large saucepan, sauté onions in olive oil for 5 minutes. Add tomatoes, peppers, lemon/lime juice, and remaining spices. Simmer 15 minutes. Add corn and beans, simmer another 5-10 minutes. 
  4. Cover and place in the refrigerator till cool. 
Yields 4-5 cups salsa.

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