Red, White And Black Bean Salsa For Fish

Recipe Ingredients

1/2 cup	80g / 2.8oz	Dried black beans
1/2 cup	80g / 2.8oz	Dried red kidney or pinto beans
1/2 cup	80g / 2.8oz	Dried white beans (Great Northern or
		Cannellini)
1		Red onion - finely diced (small)
1		Cilantro, leaves only - roughly chopped
1/2 cup	118ml	Olive oil
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3 tablespoons	45ml	Juice from Pickled Chiplotes - see * Note
		(or red wine vinegar)
1		Pickled Chiplote - see * Note,
		Seeded if desired and minced

Recipe Instructions

* Note: See the "Pickled Chipotles/Chipotle Vinegar" recipe which is included in this collection.

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.

This recipe yields 3 cups salsa.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6164 broadcast 09-02-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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