Black Bean & Corn Salsa

Black Bean & Corn Salsa
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Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Breakfast
Cuisine American
Servings 40

Ingredients
  

  • 4 cups tomatoes, peeled, chopped and drained
  • 1 1/2 cups onions, chopped
  • 1 cup jalapeno pepper, chopped (Substituted 2 t. cayenne powder)
  • 6 pc. garlic cloves, minced
  • 1 teaspoon black pepper
  • 1 T. Epazote seasoning
  • 1 T. dried Cilantro
  • 1 t. red chili flakes
  • 1 T. Kosher salt
  • 1/3 cup vinegar
  • 1 15 ounce tomato sauce
  • 1 15 ounce dried black beans, sorted, soaked overnight, drained and rinsed, then weighed
  • 2 cups frozen corn or fresh

Instructions
 

  • The night before, sort and soak your dried black beans in enough water to cover them. Leave in a cool place.
  • The next day drain beans in a colander and put back into a pot adding 4 cups of water and cook for 30 minutes on a simmer. Do not boil as it will cause the beans to split.
  • To continue prepare 8 pint jars, lids and rings by sterilizing.
  • Once your beans have cooked the 30 minutes, in a dutch oven, add 15 ounces of the black beans without cooking liquid. You will have about a two cups left from a dried one pound bag.
  • Add the remaining ingredients and cook for an additional 10 minutes till the mixture is boiling.
  • Remove from heat and ladle mixture into the hot jars leaving 1" headspace. The extra headspace is for the expansion and beans absorbing some of the liquid.
  • Put on lids and rings and place into a pressure canner.
  • Process in canner for 75 minutes at 11 pounds for the pints, 90 minutes if you choose to use quarts.
Keyword Black Bean, Corn Salsa