Red, White and Black Bean Salsa for Fish

1. 1

   Keeping them separate, wash and pick over all the beans.

2. 2

   Place each kind in a separate pot, cover generously with water and bring to a boil.

3. 3

   Reduce the heat to medium-low and cook, covered, until the beans are done in the center but not too soft, 1 to 1 1/2 hours.

4. 4

   Drain and rinse in a colander.

5. 5

   For added flavor, you can smoke the beans on a grill.

6. 6

   Start a small fire off to one side and throw soaked wood chips on the coals when the fire is moderately hot.

7. 7

   Lay out the beans on a baking pan, pour in water to a depth of 1/8 inch and cover with a wet towel.

8. 8

   Place on the grate, cover and smoke 2 hours, adding more wood chips every 20 minutes or so.

9. 9

   Set aside to cool and then drain.

10. 10

    Transfer the beans to a large mixing bowl.

11. 11

    Add the remaining ingredients and mix well.

12. 12

    Bean salsa can be refrigerated up to 2 days.

13. 13

    Bring back to room temperature before serving.

14. 14

    To serve, line a platter or serving plates with salsa and top with grilled, broiled or Sauteed fish fillets.

* Per serving · 4 servings · Values may vary.