Roasting peppers over a direct stovetop flame is such an easy cooking technique and it makes your kitchen smell amazing. I especially love roasting Poblano peppers because they deliver a clean, peppery taste with just a subtle kick of heat, so you can usually eat them without . When combined with the rich, meaty flavor of black beans it creates a unique base for a mildly spicy salsa. The extra time involved in cooking from dry beans is well worth the wait. Sure, you can take the time to soak them overnight, but its not necessary if you just cook them longer. When cooking beans for a salsa or salad you want them to remain whole and tender. Therefore, you really need to stir them and check for doneness quite frequently so they don’t get too mushy.
And speaking of consistency … a popular approach to salsa is to briefly pulse a certain amount in a food processor, then mix it back in with the rest of the chunkier ingredients. Whether you prefer your salsa smooth or chunky, you can find your perfect balance. Like soup, salsa tastes better after it sits for a while so the more planning, the better.
- 2/3 cup dry black beans (equates to 1 1/2 cups cooked/canned)
- 1 teaspoon ground cumin
- 1 bay leaf
- salt 2 tsp, divided
- 3 poblano peppers
- 4 vine tomatoes
- 3 cloves garlic, chopped
- 1/2 medium-sized white onion, diced
- 1 jalapeño pepper, diced
- 1/2 cup cilantro, chopped
- juice of 1 lime
- In small bowl, cover dry black beans in 2 inches of water for 8 hours to hydrate. If you are in a time crunch and really need to use canned bans, substitute with one 15-ounce can.
- Stir together soaked black beans, cumin, bay leaf and 1 teaspoon of salt. Heat over low boil until beans are thoroughly cooked, abut one hour. Turn heat off and let beans cool completely.
- Roast poblano peppers over direct flame until charred on all sides. Remove from heat. Remove the cores, seeds, and inner ribs. Peel off the blackened skins to expose the deep green interior. Chop poblano pepper into medium sized pieces.
- Combine all other ingredients in medium bowl along with remaining 1 teaspoon of salt. Pulse carefully in a food processor until desired texture is achieved.