• Firm-Cooked Black Beans:
• 1 pound dried black beans, picked through and rinsed
• 1 small onion, cut in half
• 2 ribs celery, cut into 2-inch pieces
• 2 carrots, cut into 2-inch pieces
• ½ green bell pepper, cored and seeded
• 3 cloves garlic, peeled
• 1 bouquet garni of 1 bay leaf, 3 sprigs fresh thyme & 3 springs fresh parsley tied in a piece of cheesecloth
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper
• Salsa:
• 2 cups firm-cooked black beans
• 2 jalapeño peppers, seeded and minced
• 1 ripe avocado, peeled, pitted and finely diced
• 1 poblano chile, seeded and finely diced
• ½ red bell pepper, cored, seeded and finely diced
• ½ cup corn kernels (fresh & cooked or frozen & thawed)
• ½ cup finely diced red onion
• ½ teaspoon ground cumin
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• ½ cup finely chopped fresh cilantro
• Salt and freshly ground black pepper, to taste

For the Firm-Cooked Black Beans: In a large, heavy stockpot, soak the beans in cold water to cover by at least 3 inches for no less than 4 hours, or overnight.

Add the vegetables, garlic, bouquet garni, cumin and oregano to the pot of beans and soaking water. Bring to a boil over high heat. Skim off any foam that rises to the surface.

Reduce the heat and gently simmer the beans, uncovered, stirring occasionally, until tender, 1 hour to 1 hour 15 minutes. Add water as necessary to keep the beans submerged.

Season the beans with salt and pepper during the last 10 minutes of cooking.

Drain the beans in a colander and rinse with cold water. Remove and discard the vegetables and bouquet garni. T

he beans are now ready to be used in the salsa, or they can be stored in an airtight container in the refrigerator for up to 3 days.

Assemble the Salsa: Combine all of the ingredients for the salsa in a mixing bowl and toss well. Add more salt or lime juice as needed. Serve with your favorite tortilla chips.

by Pak101.com (few years ago!) / 972 views