From LeiG@aol.com Tue Sep  9 10:59:07 1997
Date: 2 Sep 1997 06:27:59 -0600
From: LeiG@aol.com
Newsgroups: rec.food.recipes
Subject: Borlotti Bean Salsa
Followup-To: rec.food.cooking


BORLOTTI  BEAN SALSA
makes 4 cups

source: Jump Up and Kiss me Spicy Vegetarian cooking
Borlotti beans are preferred for their fresh taste, but if they are not
available, dried red kidney beans are a good substitute.

1/2 cup dried black beans
1/2 cup dried borlotti beans
8 plum tomatoes (4 red and 4 yellow, if available) chopped in 1/2 inch pieces
1/2 large Bermuda onion, finely chopped
3/4 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
1/8 cup red wine vinegar
1/2 cup hot sauce (or less to taste)
2 teaspoon pure chili powder
2 teaspoon ground cumin
3 jalapeno chilies,(seeds removed for less heat) finely chopped
Juice of 1 fresh lime.

Rinse and pick over the beans. Place beans in separate saucepans with
cold water to cover and bring to a boil. Drain, add fresh water, and bring to
a boil again. Reduce heat, cover and simmer until tender, about 1 hour for
borlotti ( or kidney )beans, 1 1/2 hours for black beans. (Do not add salt to
the cooking water as it toughens beans.) Remove from heat and let cool in
cooking water to keep skins intact. Drain, then combine the beans in a large
bowl with the rest of the ingredients. Add salt if desired.  Chill to bring
out the flavors.

~~~
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