White Bean Salsa
Yield: Yields 2 cups - 8 servings
Nutrition (For 1 serving)
|1 cup||Drained & rinsed canned No Salt Added white pea/navy beans OR cooked white pea/navy beans *||250 mL|
|1/2||red onion, finely chopped||1/2|
|4||cloves garlic, minced||4|
|1/2||small red pepper, finely chopped||1/2|
|1/2||small green pepper, finely chopped||1/2|
|1||small jalapeno pepper, finely chopped||1|
|2||plum tomatoes, seeded and diced||2|
|2 tbsp||fresh parsley, chopped||25 mL|
|2 tbsp||fresh coriander, chopped||25 mL|
|3 tbsp||olive oil||50 mL|
|juice of half a lime|
Version française: Salsa de haricots blancs
In a glass or plastic mixing bowl, combine all ingredients and season to taste. Refrigerate for at least 1 hour before use. Serve at room temperature.
*To soak and cook dry beans:
Soak dry beans:
Use 3 cups (750 mL) of water for each cup (250 mL) of sorted and rinsed beans.
Combine beans and water in a large bowl. Let stand overnight. Drain. Then cook the beans by following step 2.
To cook soaked beans:
Use 3 cups (750 mL) water for every cup (250 mL) of soaked beans.
In a large saucepan, combine soaked beans and water. Cover and bring to a full boil. Reduce heat and simmer until fork tender, about 45 to 60 minutes. Drain.
Visit Ontario Bean Growers for additional methods of soaking and cooking dry beans. http://ontariobeans.on.ca/how-to-cook/