Family Tested & Approved
15 oz. can of pinto beans, drained & rinsed
15 oz. can of black eyed peas, drained & rinsed
4 oz. can of fire roasted green chilis drained
frozen shopeg or niblets corn, thawed
inner stalks of celery, finely chopped
bunch of green onions white and some green parts, thinly sliced
sweet orange or red bell pepper, finely diced
clove of garlic, finely minced
small serrano chili, finely minced (optional)
cilantro for garnish (optional)
light extra virgin olive oil
ground black pepper
Add all ingredients except marinade ingredients in a bowl and mix.
Then add all marinade ingredients to a pot and bring to a low simmer on your stove, just until the sugar dissolves. Remove from heat and cool.
Pour cooled marinade over ingredients. Store in sealed container. Refrigerate overnight, mixing periodically throughout the day.
To serve, first taste and add salt if needed. Then use slotted spoon to put into serving dish, top with cilantro and serve with tortilla chips.
Last Updated: Wed, Mar 12, 2014