DH Cooked: Black Bean Salsa

My husband’s continuing quest to learn to cook resulted in a black bean salsa that was waaay to heavy on the onion…

Soak a half cup of dried black beans overnight, then drain, rinse and set aside.  Chop a red onion and add it to the bowl with the black beans.

One Chopped Red Onion

Meanwhile you’ll need to rehydrate a large dried chili and roast 2 fresh jalapenos.

Rehydrate the Chili

Seed and finely chop the chili and jalapeno.  Add both to the black bean mixture, along with a couple tablespoons of beer, a bit of olive oil, salt and pepper.  Top with cilantro.  Refrigerate for a few hours and enjoy!

Black Bean Salsa

What we learned from this salsa: if you’re questioning the recipe, there’s probably a good reason.  DH said “a whole red onion?  But these are big!”  I said “Well, the recipe says to use it…”  This resulted in way to oniony a flavor.  It completely overpowered the black beans.  So the next time we make it, it’ll definitely have less onion and more beans!

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