Ingredients
8 oz dry black beans (about 1 ˝ cups)
3 cups cold water
3/4 tsp salt
1 small yellow onion, finely chopped
2 small jalapeno peppers
1 ear sweet corn, husked with kernels cut off the cob
1 small red onion, diced
3 tbsp of Canary Island Garlic and Herb “HOT” SPLASH
3 Tbsp red wine vinegar
4 cloves garlic, finely chopped
1 tsp chili powder
1/2 tsp hot pepper sauce
1 medium tomato, coarsely chopped
3/4 cup fresh cilantro, coarsely chopped
Preparation
Sort the beans, wash under cold water. Drain. Combine with water, salt & yellow onions in large saucepan. Bring mixture to a boil over high heat, reduce to low, cover and cook 1-1/2 hours. Do not drain. Set aside, covered, for about 10 minutes.
Chop peppers. While beans are still hot, add peppers, corn, red onion, vinegar, garlic, chili powder & hot pepper sauce. Mix well. Set aside until cool. Add a small dash of the “HOT Splash before you serve as a re fresher for the flavor and you are goooood to go!
Mix in tomatoes & cilantro.
