Rebeccas Black Bean Salsa
2 cup dried black beans
water to cover
1/2 med. onion, diced
chopped jalapenos to taste (from a jar, not fresh)
1 red pepper, deseeded, deveined, and diced (small pieces)
2 tablespoon Balsalmic vinegar
1/2 tablespoon powdered garlic
1 tablespoon ground cumin
salt to taste
1 tablespoon olive oil
1 tablespoon lime juice
Rinse and sort beans. Place them in a large saucepan, cover with water, and bring to a boil. Boil 2 minutes, and remove from heat. Let stand 1 hour.
Drain beans, place them back in the pan, and add water to cover by 1 inch. Bring to a boil, reduce heat to medium, and cook until beans are tender (about 3 hours), adding water as necessary to keep beans covered. Drain. (alternately, beans can be cooked in a pressure cooker, according to manufacturers directions)
In a large bowl, combine all ingredients. Taste and adjust spices. Sometimes I need to add more garlic, cumin, and salt, depending on the amount of beans I end up with.
Let sit at least one hour to blend flavors.
Serve with tortilla chips or stuff a pita with it.
Black bean tortillas: (entree)
Heat a tortilla in a skillet coated lightly with oil until soft and slightly browned in spots. Remove to a plate. Place some of the black bean salsa on half the tortilla. Cover with shredded soy cheese. Top with lettuce, tomato, and vegan sour cream. Top off with your favorite taco sauce, fold over tortilla, and enjoy!
Quesadillas (appetizer or entree)
Heatseveral tortillas as above. Lay them on a cookie sheet. Spread black bean salsa over tortillas. Top with shredded soy cheese and another tortilla. Place in a 350 degree oven for about 5 minutes or until cheese is melted and salsa is heated through. Cut into wedges to serve.