Here in Charley’s Kitchen I took my Summer Bean Recipe and modified it for a larger batch and added a few twists. This recipe can be modified at will. For instance Anet does not care for the butter beans, so I simply do not put them in that batch. Each batch is a bit different abd they all are simple, easy, and taste so nice.
A real raving favorite for some of our guests! Just Chop, mix and chill! It really is that easy.
Charley’s Kitchen – Ingredients
1 can – 15 oz black beans (rinsed thoroughly and drained)
1 can – 15 oz butter beans beans (thoroughly rinsed and drained)
1 can – 15 oz pinto beans (thoroughly rinsed and drained)
1 can – 15 oz red kidney beans (thoroughly rinsed and drained)
1 can – 15 oz pinquito beans (thoroughly rinsed and drained)
1 can – 15 oz white kidney beans (cannellini beans) (thoroughly rinsed and drained)
1 can – 15 oz diced tomatoes (juice and all)
10 Shakes of Tapatios Salsa Picante – Hot Sauce – (or your favorite or Tabasco or …??)
3 jalapenos seeded and minced
1 red bell pepper (minced)
1/2 red onion (minced)
4 stalk celery (finely chopped)
1/2 a bunch of cilantro leaves (finely chopped)
1/3 cup seasoned rice vinegar
1/3 cup olive oil
4 tablespoons sugar
1/2 tsp garlic powder
1 tsp cumin