BLACK BEAN SALSA
1 chile, poblano roasted, peeled, ste, mmed seeded an
2 cup beans, black, cooked rinsed
2 tbsp juice, pomegranate, fresh
1/4 cup bell peppers, red stemmed, seeded,, diced
1/4 cup bell peppers, yellow stemmed, seed, ed, diced
2 garlic cloves, roasted peeled, chopped
1 slice onion, white (3/4 inch) roasted a, nd chopped
1 tbsp chiles chipotle en adobo (canned)
1 tbsp cilantro, fresh, chopped
1/4 tsp cumin seed, toasted ground
1 salt
Directions
=========================== > Directions < ==========================
Combine all ingredients in nonreactive bowl; toss briefly in saute
pan over medium heat; salt to taste.
Scale-up: Can be scaled up in direct proportion.
=========================> Credits and Notes <=====================
Source: book: Adapted from Salsa by Reed Hearon 1993 Reprinted in
Food Arts Magazine, June 1993, page 82
[ shared by Dorothy Hair Davis 3/94]
Servings: 2 1/2 cups
Black Bean Salsa (Hearon) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bean; Dip; Mexican; Salsa
The History of Recipes
It is quite possible to prove the history of recipes way back into ancient history, in truth as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that is, generally, these old recipes were just basic pictorial instructions for food preparation.
Closer to modern times, we have two interesting cookery books which appeared in the 14th Century - a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books have no connection with the curry that we all know today, but instead accounts of the types of meals prepared for the upper classes of the time. By the arrival of the 1900s, recipe books were increasing in popularity mostly as a result of increased literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Black Bean Salsa (Hearon) recipe.
