The only way Peggy and I could come up with to thank all of you who have followed our posts in "Took the plunge Friday" and "Trailer-Tech Delivery Delays" is by giving you a recipe that always worked well for me. It serves 50 people and it is easy to scale up and down. Again this is our way of saying thanks for all of your support, encouragement and words of kindness.
Blackbean and Cantalope Salsa 50 Servings
6 lb dried black beans
2 lg. onions, halved
6 ribs celery
6 carrots
3 green peppers
4 T garlic powder
1 T dry thyme
2 T ground cumin
2 T dry oregano
Soak beans overnight, add vegetable and herbs. Boil, skim, simmer 1 hour to just tender, rinse, shock with ice water, drain.
6 lb. cantaloupe, 1/2 inch dice
3 c. red onion, minced
8 jalapeno, seeded and minced
9 T ginger, minced
2 c. lime juice
3/4 c. olive oil
3 c. cilantro, chopped
6 oz. brown sugar
s & p t.t.
Combine and chill 2 hrs.
While I have never done this I do think that you could take three #10 cans of blackbeans and drain and rinse those in lieu of cooking the dried beans.
Again thanks everyone for your kindness and support.
Jack and Peggy Percifield
2 Greyhounds....SMOKIN!!!!
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