Black Bean Chili With Spicy Tomato Salsa
|Dried black beans/Fresh black beans, they can be used immediately||1 Pound, soaked overnight and drained|
|Onion||1 Medium, diced|
|Garlic||3 Clove (15 gm), minced|
|Serrano chilies||4 , finely chopped|
|Freshly ground black pepper||To Taste|
|Tomatoes||4 Medium, diced|
|Cucumber||1⁄2 Medium, diced|
|Cilantro||1 Bunch (100 gm), coarsely chopped|
|Red onion||1 Medium, diced|
|Serrano chilies||2 , finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Limes||2 , juiced|
Place the beans in a large stockpot.
Add water until the level is 2 inches above the beans.
Add the onion, garlic, and chilies.
Turn the heat to high.
As the beans heat up, skim the foam off the top.
When the beans come to a boil, turn the heat to low and simmer until tender, about 1 hour.
Season with salt and pepper.
For the salsa:
Gently combine all the salsa ingredients in a nonreactive bowl and set aside for the flavors to combine, about 30 minutes.
Serve chili in bowls with a large spoonful of salsa.