I found this recipe written on a scrap of paper in the bottom of The Doris Project bag:
salsa mixed w/taco seasoning
cheese & onion on top.”
I decided to try it…
•1 can black beans, drained and rinsed
•3/4 cup salsa
•1/2 cup onion, diced
•1 (4 oz) can diced chiles, drained
•1/2 cup stock*
•1/4 tsp Aleppo pepper
•1/2 tsp cumin
Heat the stock in a pan or large skillet over medium heat, then add the onion, Aleppo pepper, and cumin.
Bring to a boil, and simmer for five minutes until the onion is tender.
Reduce the heat to low, add the beans, and cook for another 20 minutes, stirring often.
Transfer to a blender and purée until smooth, or, do as I did and use your immersion blender and give the mixture a good whizzz until it’s as smooth as you like.
Taste and season, if you think it needs it, with salt, black pepper, and a bit more cumin.
Not too, too bad.
Of course, I used my own peach salsa, and Rich thought it a bit too sweet, so next time, I’ll go with plain salsa, or mebbe a jar of my tomato chutney.