Black Bean Salsa

Copyright 2011 Christine's Pantry. All rights reserved.

The family Leguminosae (legumes) includes beans, peas, lentils, peanuts, carob, tamarind and Acacia and many other trees. Their use as a source of food  is second only to the cereal grains. The common bean Phaseolus vulgaris (vulgaris is Latin for common) is a member of this family, and Black beans are  one of hundreds of varieties of the common bean. Black beans are used dried; originally the drying of beans was a way to ensure a winter food supply, as  beans can be successfully dried and stored for up to a year, with hardly any fear of deterioration or damage.

Black beans grow best at temperatures between 65 and 75 degrees F. They are a  warm season crop, requiring up to 120 days to reach maturity and dry. The beans  are left on the plants to dry, so humidity and heat can cause damage to the beans as they are drying on the plant, and rain can be a problem during the  drying and curing process. They are harvested by machine, and the plants themselves left as 'green manure'.

Info by foodreference.com

Black Bean Salsa

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

2 (15oz) cans black beans, drained and rinsed

1 (15oz) can dices tomatoes

1 small red onion, finely chopped

1 tablespoon cilantro

salt and pepper, to taste

1/2 teaspoon cumin

1 teaspoon garlic powder

1 heaping teaspoon minced garlic

2 jalapenos, remove seeds and finely chopped

Directions:

Mix all ingredients in a large bowl. Use immersion blender, puree beans. Cover and chill until ready to serve. Enjoy!

Note: If you don't have a immersion blender, use your food processor, that will be fine.