Angel’s Texas Black Bean “Caviar”

Submitted by: Mary Pomerantz

2 cups drained cooked black beans, rinsed (about 1 16 oz. Can)
1 cup onion chopped
1 red bell pepper, seeded and chopped
2 pickled jalapenos, chopped medium fine
1 clove garlic, finely chopped
1/3 cup red wine vinegar
1 ½ tablespoons sugar
1 teaspoon chili powder
¾ teaspoon dried savory
½ teaspoon ground cumin
½ teaspoon salt
¾ teaspoon freshly ground black pepper
¾ teaspoon cayenne
¾ teaspoon white pepper
1 tablespoon lemon juice
In a bowl, combine the beans, onion, red pepper, jalapenos, and garlic.

In a medium-sized non-reactive saucepan, combine the vinegar, sugar, chili powder, savory, cumin, salt, black pepper, cayenne and white pepper. Bring to a boil over medium high heat, stirring to dissolve the sugar. Add the black beans mixture, bring to a boil, stirring frequently, and simmer for 1 minute. Remove from the heat and stir in the lemon juice.

Transfer the mixture to a bowl and refrigerate until cold, about 1 hour. (Can be made 4 days ahead and kept refrigerated.)

Serves 6

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