Sweet 'N' Hot Bean Salsa Recipe
Ingredients
| Black beans | 1/2 Cup (16 tbs), washed | |
| Salt | 2/3 Teaspoon | |
| Sliced into rings | 2 | |
| Root ginger | 1/2 Cup (16 tbs), squeezed | |
| Sugar | 3/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| 2 yellow tomatoes, seeded and diced | ||
| Lime juice | 1 Tablespoon | |
Directions
Cook the beans for 1 to 1 1/2 hours, or until just tender, adding 1/3 teaspoon of the salt towards the end.
Drain the beans and transfer to a clean pan.
Add the habaneras, ginger juice, sugar, and 1/4 cup water to the beans, and bring to a boil.
Reduce the heat, cover, and simmer for 15 minutes.
Remove from the heat and strain off the liquid (this can be used as a barbecue glaze for grilled chicken or pork).
Lightly rinse the beans and habanero mixture under running water and transfer to a mixing bowl.
Add the tomatoes, lime juice, and the remaining 1/3 teaspoon salt, and thoroughly combine.
Drain the beans and transfer to a clean pan.
Add the habaneras, ginger juice, sugar, and 1/4 cup water to the beans, and bring to a boil.
Reduce the heat, cover, and simmer for 15 minutes.
Remove from the heat and strain off the liquid (this can be used as a barbecue glaze for grilled chicken or pork).
Lightly rinse the beans and habanero mixture under running water and transfer to a mixing bowl.
Add the tomatoes, lime juice, and the remaining 1/3 teaspoon salt, and thoroughly combine.
Chef
