Beans: Pinto Bean Salsa w/ Chipotle
Source of Recipe
Fabulous Fat-Free Cooking
List of Ingredients
1 small dried chipotle pepper
(wear plastic gloves when handling)
3 medium tomatoes
2 cloves garlic, unpeeled
1/2 jalapeno pepper (use plastic gloves)
1 teaspoon dried oregano
1/4 teaspoon cumin seeds, crushed
1 cup cooked pinto beans
1 small onion, chopped
2 tablespoons finely chopped green peppers
2 tablespoons freshly squeezed lime juice
1 tablespoon chopped fresh parsleyRecipe
Place the chipotle pepper in a small bowl and add hot water to cover. Set aside for 30 minutes, or until softened. Drain. Split the pepper and discard the seeds, membranes and stem. Chop the pepper finely and place in a medium bowl.
In a large nonstick sillet, combine the tomatoes, garlic and jalapeno. Cook over medium high heat, turning occasionally, for 10 minutes, or untilt he tomato skins are blackened on all sides. Remove and set aside to cool.
Add the oregano and cumin to the skillet. Cook over medium heat, tossing constantly, for 2-3 minutes or until fragrant. Transfer to the bowl with the chipotle peppers. Core and peel the tomatoes; discard the cores and skin. Chop the tomatoes coarsely. Add to the bowl. Peel the garlic. Finely chop the garlic and the jalapeno pepper. Add to the bowl. Ad the beans, onions, green peppers, lime juice and parsley. Mix well.
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