Pasilla Black Bean Salsa

Name: Pasilla Black Bean Salsa
Yield: Makes 250 g (9 oz)
Cuisine: Mexician
Ingredients: 1 red and 1 yellow pepper, roasted, skinned and seeded, then diced; 3–4 spring onions, thinly sliced; good handful of coriander leaves, chopped; 1 red chilli, seeded and finely chopped; 2 dried pasilla chillies; 150 g (5½ oz) dried black beans; 1 fat garlic clove; juice of 2 limes; 4–5 tbsp extra virgin olive oil

Preparation info

Makes
250 g

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This is an experiment with Mexican food. We wanted to use vegetables as stuffings instead of beans (e.g. in tortillas) and serve the beans in a fresher way as an accompaniment

Ingredients

150 g (5½ oz) dried black beans
2 dried pasilla chillies

Americas
Sauce
Vegan
Mexico
Spicy
Mediterranean
Gluten-free
Central America

Method

Soak the beans in cold water for 2 hours. Bring to the boil in lots of fresh water, boil rapidly for 10 minutes and then simmer gently for about 35 minutes until just tender.
Rehydrate the pasilla chillies in a small bowl of hot water for 30 minutes.
Purée the rehydrated chillies and the garlic clove to a paste. Mix this paste into the drained beans toge