Ma Fey's
Black Bean Chipotle Adobo salsa style dip
I am not sure if this classifies as a salsa because of the beans. I really don't know much about such things , i just go with what feels/tastes right when I cook. Now I am the first to admit my style is by no means original and that my so called ideas are influenced by a multitude of sources. I heard or read some place, the comment " I read cook books like most read novels" and thought to my self, yea me too. I also LOve shows like Alton Brown, and Chopped and well, anything food related honestly. And I am a bit adventurous ( Bless the tummies of my sometimes unfortunate family!).
So,
Last time my Daughter was home , she made up a goody with black beans she told me was called "Texas Hash". Oh man I just couldn't get enough of it! She has told me a couple times what was in it and I am so scatter brained any more that if I don't have it written down, I find my self staring up at shelves of stuffs, wondering what it was I wanted to remember to buy this time .AUGH!
My Husband wanted salsa on his scrambled eggs last night which really sounded good to me too and then I remembered my daughter's Texas Hash and wished I had some of that to put on my egg. . Then I remembered I had bought a can of black beans, and I had also bought some Chipotle Peppers in Adobo. So here is what I came up with . ( inspired by My Daughter and her black bean goody) . ( now I think the only commonality between the 2 dishes is black beans and tomatoes. I don't know yet how my mind makes these conections but , hey, how ever it works right?).
1 - 28oz can large diced tomatoes ( drain and reserve liquid)
1- 10 oz can diced tomatoes with green chilies ( drain into same bowl as tomatoes were and reserves liquid still )
1- 10 oz can diced tomatoes with lime juice and cilantro ( drain into same bowl as tomatoes were and reserves liquid still )
1 roughly chopped sweet red bell pepper
3 to 5 chipotle peppers and
about 1/2 to 1 and 1/2 teaspoon of the Adobo sauce the Chipotle peppers are caned in.
1 small-medium sided yellow sweet onion
2 small clove of garlic minced well ( not the whole bulb just 2 smaller pieces),
1/2 teaspoon fresh ground cumin ( or store bought ground cumin)
1/4 teaspoon ground Ancho chiles
1/8 teaspoon smoked, ground Hungarian paprika
1/4 teaspoon sugar
1 1/2 teaspoon bottled Real Key Lime juice.
pinch of Kosher salt
1 15 ounce can of small black beans drained (don't reserve the bean liquid) and thoroughly rinsed.
Strain the tomatoes into a bowl then add them to the food processor or blender with a chop/pulse setting (keep the liquid to add back to the salsa).
Add everything else Except the black beans to the food processor/ blender .
Pulse to desired consistency ( not to fine, this is meant to be a chunky style salsa).
Next add in the drained and well rinsed black beans. add about 1/3 of the tomato liquid and stir well. if to dry add a bit more till the salsa is of your desired consistence. Taste with corn salsa chip and adjust spices and sugars to taste. ( We like this one on the "high heat" side.)
I served it this way
1 peace of lightly toasted bread topped with
Egg scrambled with fresh diced tomatoes and green peppers , chives and green union , ( I make my scrambled eggs with sour cream and cream) then i sprinkled the eggs with some real bits of bacon and some instant mashed potato flakes ( it's a flavor thing honest) and finished them off with a sprinkle of ground gray salt , fresh ground cubeb pepper flakes and broken up slices of American yellow cheese. this layer was topped with
the Black Bean Chipotle salsa style dip which was then topped with
crushed corn salsa chips which was then topped with
Sour Cream
Not very healthy but oh MAAAAAAANNNNN that was awesome.... My Husband Hummed .. which is a very good indication of flavor.
Definitely adding this one to my comfort food list !
Ma Fey
1- 10 oz can diced tomatoes with lime juice and cilantro ( drain into same bowl as tomatoes were and reserves liquid still )
1 roughly chopped sweet red bell pepper
3 to 5 chipotle peppers and
about 1/2 to 1 and 1/2 teaspoon of the Adobo sauce the Chipotle peppers are caned in.
1 small-medium sided yellow sweet onion
2 small clove of garlic minced well ( not the whole bulb just 2 smaller pieces),
1/2 teaspoon fresh ground cumin ( or store bought ground cumin)
1/4 teaspoon ground Ancho chiles
1/8 teaspoon smoked, ground Hungarian paprika
1/4 teaspoon sugar
1 1/2 teaspoon bottled Real Key Lime juice.
pinch of Kosher salt
1 15 ounce can of small black beans drained (don't reserve the bean liquid) and thoroughly rinsed.
Strain the tomatoes into a bowl then add them to the food processor or blender with a chop/pulse setting (keep the liquid to add back to the salsa).
Add everything else Except the black beans to the food processor/ blender .
Pulse to desired consistency ( not to fine, this is meant to be a chunky style salsa).
Next add in the drained and well rinsed black beans. add about 1/3 of the tomato liquid and stir well. if to dry add a bit more till the salsa is of your desired consistence. Taste with corn salsa chip and adjust spices and sugars to taste. ( We like this one on the "high heat" side.)
I served it this way
1 peace of lightly toasted bread topped with
Egg scrambled with fresh diced tomatoes and green peppers , chives and green union , ( I make my scrambled eggs with sour cream and cream) then i sprinkled the eggs with some real bits of bacon and some instant mashed potato flakes ( it's a flavor thing honest) and finished them off with a sprinkle of ground gray salt , fresh ground cubeb pepper flakes and broken up slices of American yellow cheese. this layer was topped with
the Black Bean Chipotle salsa style dip which was then topped with
crushed corn salsa chips which was then topped with
Sour Cream
Not very healthy but oh MAAAAAAANNNNN that was awesome.... My Husband Hummed .. which is a very good indication of flavor.
Definitely adding this one to my comfort food list !
Ma Fey
