Recipe: Dante’s Inferno Black Bean Salsa

Cooking my own food is something that I haven’t been particularly fond of or good at in the many years I’ve lived on my own (Think: lots of frozen pizza and hot wings), but here lately, I’ve been dabbling with a few things, like pork roast, ribs and, in particular, trying to perfect my own salsa. So, after about four batches, I think I have concocted a fairly definitive and unique recipe. Since I’m no chef, I can’t necessarily say it’s “unique,” but from the different styles of salsa I’ve ever had, from restaurants and elsewhere, it’s unique from anything I’ve ever tasted.

I thought I would post it here in case anyone might be interested in giving it a go. It is fairly straightforward. Named after that great piece of Medieval literature, here is Dante’s Inferno Black Bean Salsa. If I make future batches and feel tweaks are necessary, I’ll update this post or repost an updated recipe.

Let me know what you think if you decide to try it.

Ingredients

  • 15 oz. can chili without beans
  • 15 oz. can whole black beans
  • 3/4 can zesty nacho cheese (of a standard 15 oz. can)
  • 3 tsp chili powder
  • 1 yellow or white onion, diced
  • 10 oz. can Ro Tel diced tomatoes with lime juice and cilantro (or something similar)
  • 4 oz. can diced chiles
  • Pat of butter

Instructions

  • Mix butter and onions in a medium sauce pan. Cook over medium-high heat until onion is lightly brown. Drain the can of diced tomatoes and add to the onions, cooking on same heat for about 5 more minutes. Stir in chiles, nacho cheese, chili, beans and chili powder. Mix well and keep on medium heat until hot. Simmer until ready to serve. Cheese and chili powder may be adjusted to taste.