Black Bean Salsa
This black bean salsa is rich, made with fresh ingredients, and totally bursting with flavor. It’s the reliable addition to your next party!
Do you collect souvenirs when you travel? Our grandparents have always traveled a lot, and when we were a kid, our grandma would bring us back one of those decorative/collector spoons from different states. We had quite a collection going! We were never big on collecting anything specific myself – a t-shirt here, a mug there – up until a few years ago.
Every new place we visit, we try to make a point to get to a bookstore and check out the “local” shelf of the cookbook section. We always find hidden gems!
We hit the jackpot during one trip to Florida, when we found two cookbooks to snatch up. One is a Junior League compilation from Boca Raton and the other (where this recipe originates) is all about Latin American, Cuban, and Caribbean cuisine. We thought about a black bean salsa last summer, but never got around to making it, so when we saw it in the cookbook, there was no doubt we needed to make it.
This is absolutely the creme de la creme of black bean salsa… after we made it, our husband and we polished the whole thing off ourselves in approximately 12 hours. DELISH!
How we Make Black Bean Salsa
The amount of flavor and texture in this salsa is truly outstanding. There are so many fresh ingredients; it’s bright and flavorful, and actually lighter, not to mention naturally gluten-free, vegetarian and vegan (if you don’t count the chips)! The recipe starts with soaking dried beans and then cooking them in a derived stock of vegetables and seasonings. Believe it or not, this was our first time ever working with dried beans. (we'll wait while you pick your jaw up off the floor.) we've always been an “open the can, rinse, drain, use” type.
Although it took time, we loved soaking and cooking the beans. We got such a sense of satisfaction from it. We knew how they’d be seasoned and that they wouldn’t be drowning in sodium. We sort of felt like Donna Reed… in a standby of ways. (we loved Donna Reed on Nick at Nite when we were a kid!) However, if you need something speedy, there is a note at the bottom of the recipe about using canned beans and adjusting the seasonings.
If you’re looking for an alternative to traditional salsa for your next party, please give this black bean salsa a try… so much memorable flavor!
One year ago: Fruit Dip
Two years ago: Mint Chocolate Chip Ice Cream
Three years ago: Cinnamon Raisin Bagels
Four years ago: French Chocolate Brownies
Black Bean Salsa
Yield: 4 to 6 servings This black bean salsa is made without canned beans, so it's fresh and totally bursting with flavor. It's the reliable addition to your next party!For the Black Beans
- 1 pound (453.59 g) 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 (0.5) 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 (0.5 teaspoon) ground cumin
- ½ teaspoon (0.5 teaspoon) dried oregano
- Salt and freshly ground black pepper
For the Salsa
- 2 cups (344 g) 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 (0.5) red bell pepper, cored, seeded and finely diced
- ½ cup (82 g) corn kernels, fresh & cooked or frozen & thawed
- ½ cup (80 g) finely diced red onion
- ½ teaspoon (0.5 teaspoon) ground cumin
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- ½ cup (8 g) finely chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
- Make 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. The 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. The salsa can be served immediately or refrigerated overnight before serving (if making ahead of time, wait to add the avocado until just before serving). Serve with your favorite tortilla chips.
Notes
- If you do not have cheesecloth for the bouquet garni, you can also use a coffee filter.
- You can skip making your own from-scratch black beans by substituting 2 cups of canned (rinsed and drained) black beans. If you do this, be sure to taste for seasoning adjustments. You will likely need to use more cumin, salt and pepper.
[photos by Jess Larsen]
[This recipe was originally published on June 1, 2012]
- Yield: 4 to 6 servings
- Prep: 10 minutes
- Cook: 50 minutes
- Total: 5 hours
Ingredients
For the Black Beans
- 1 pound ( 453.59 g ) 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 ( 0.5 ) 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 ( 0.5 teaspoon ) ground cumin
- ½ teaspoon ( 0.5 teaspoon ) dried oregano
- Salt and freshly ground black pepper
For the Salsa
- 2 cups ( 344 g ) 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 ( 0.5 ) red bell pepper, cored, seeded and finely diced
- ½ cup ( 82 g ) corn kernels, fresh & cooked or frozen & thawed
- ½ cup ( 80 g ) finely diced red onion
- ½ teaspoon ( 0.5 teaspoon ) ground cumin
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- ½ cup ( 8 g ) finely chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
Method
- Make 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. The 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. The salsa can be served immediately or refrigerated overnight before serving (if making ahead of time, wait to add the avocado until just before serving). Serve with your favorite tortilla chips.
Notes
If you do not have cheesecloth for the bouquet garni, you can also use a coffee filter.
You can skip making your own from-scratch black beans by substituting 2 cups of canned (rinsed and drained) black beans. If you do this, be sure to taste for seasoning adjustments. You will likely need to use more cumin, salt and pepper.
[photos by Jess Larsen ]
[This recipe was originally published on June 1, 2012]
