Spicy Black Bean and Peanut Salsa

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

The black beans to use here are not Chinese salted black beans. They are, in fact, a dried bean usually associated with Mexican or Spanish cooking. This salsa is delicious eaten with grilled corn on the cob, grilled fish and grilled meats.


  • 150 g (5 oz) dried black beans or black-eyed beans
  • 1 red onion, peeled and finely diced
  • 2 tablespoons cooking oil or peanut oil
  • 4 cloves garlic, peeled and finely chopped
  • 1–2 hot green chillies, finely chopped
  • 100 g (3 ½ oz) roasted peanuts, roughly chopped
  • 2 tablespoons finely grated dark chocolate
  • ½ teaspoon finely ground cinnamon
  • ¼ teaspoon finely ground cloves
  • 1 small bunch coriander, leaves picked and stems chopped


Place beans in a saucepan and cover with plenty of cold water (so that you have 10 cm (4 in) of water above the beans); place a lid on the pan and bring to the boil. Cook 1 minute, then turn off heat and leave beans to sit for 1 hour.

Drain beans and again cover with plenty of cold water, bring to the boil, stir well and simmer until just cooked. The cooking time will vary depending on the type and freshness of beans. Drain beans and briefly rinse with cold water.

Fry onion in oil until golden brown. Add garlic and chillies and stir. Remove from heat and mix in peanuts and chocolate, then mix in beans, spices and coriander.

Check seasoning and serve at room temperature. This will keep in the fridge for 1 day.