BLACK BEAN
AND PEPPER RELISH
2 cups
The variety of
colors and textures in this relish looks appetizing and is
interesting with beef, game or grilled fish. I particularly like the
subtle flavor of maple syrup with black beans and ham.
1/2
yellow bell pepper, cut in 1/4-inch dice
1/2
green bell pepper, cut in 1/4-inch dice
1/2 red
bell pepper, cut in 1/4-inch dice
1 cup
cooked black beans
2
tablespoons olive oil
1 clove
garlic, minced
2
shallots, minced
1/3 cup
rice wine vinegar
1
tablespoon maple syrup
1 1/2
tablespoons minced fresh cilantro
Salt
Pepper
1
teaspoon olive oil (optional)
3
tablespoons ham, cut in 1/8-inch pieces (optional)
Put peppers and
black beans in a shallow dish. Heat the olive oil in a small skillet
over medium heat. Add the garlic and shallots and cook until soft,
about 2 minutes. Add vinegar and maple syrup and remove from heat.
Pour the mixture over the peppers, add cilantro and mix gently to
combine. Season to taste with salt and pepper. Refrigerate the
relish at least 2 hours. Stir several times to coat the ingredients
with dressing.
If you are using the ham, heat the olive oil and sauté ham
over medium-high heat until browned, about 2 minutes. Stir into the
relish.
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