Recipe - Red White And Black Bean Salsa For Fish

One half cup Dried black beans
One half cup Dried red kidney or pinto
beans
One half cup Dried white beans (Great
Northern or cannellini)
1 small Red onion,; finely minced
1 bn Cilantro, leaves only,;
roughly chopped
One half cup Olive oil
Three fourths teaspoon Salt
One half teaspoon Freshly grounded black
pepper
3 tablespoon 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 mediumlow and cook, covered, until the beans are done in the
center but not too soft, 1 to 1 One half 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 MCRecipe Digest V1 #303

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

From: Meg Antczak meginny@frontiernet.net