"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Black Bean Chutney Recipe

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This recipe for Black Bean Chutney, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darlene Newton
Added: Thursday, February 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cans Black Beans
2 cans Sweet Corn
2 cans Kidney Beans
2 sm cans Diced Green Chile's
1 can Sliced Black Olives
2 lg cans Diced Petite Tomatoes
Green Onions
Red Onion
Green Pepper
Yellow Pepper
Orange Pepper
1 bunch Cilantro

Directions:
Directions:
Drain all canned vegetables. I sometimes leave all of the tomato juice for flavor, in fact Bethanie and Sarah like it better with the juice left in. Use large bowl as this makes a very large batch. Fine chop the fresh vegetables and add to the chutney. Wash and chop just the cilantro leaves. Eat with Corn chips. This is also really good with BBQ steak as a side dish.

Personal Notes:
Personal Notes:
Once you have made this a few times you will see how you like it. I also use salt and pepper, seasoning salt, garlic salt, cumin, chili powder, to flavor this dish. You can also do one can light , one can dark Kidney beans. The more colors in this dish the better. As many of you know I am not one to measure, just go with what tastes good. It is always fun to be tasting as I cook. Enjoy, this one does not last long.

 

 

 

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