Recipe of the Week - 12/14/08

Christmas Caviar

This is a variation on my Colorado Caviar that was
such a hit a year ago. It got lots of compliments at
a party last weekend. It is a colorful, Christmasy,
and tasty appetizer or relish. Next time I'm going
to try substituting white corn for the navy beans.

Christmas Caviar


Ingredients:

1 15 oz can navy beans, drained
(or cook 1/2 of a 1-lb bag per directions)
1 cup kalamata olives, finely diced
1 1/2 cups frozen peas, thawed
1 1/2 cups diced red bell pepper
2-3 cloves garlic, minced
3 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp medium hot diced green chiles
(or add diced jalapeno to taste)
1/2 cup cilantro, chopped
1/4 tsp salt, or to taste
cilantro for garnish

Preparation:

1. Combine first 4 ingredients in a bowl and mix well.
2. Sautee garlic in oil over medium heat until lightly
browned, about 2 minutes.
3. Turn off heat and stir in green chiles and then balsamic
vinegar. (Vinegar will splatter if added directly to hot mixture).
Mix well and add salt.
4. Pour the garlic-green chile mixture over the beans, olives, and
peas in the bowl and mix thoroughly.
5. Add the cilantro and stir.
Serve with tortilla chips.


Preparation time: about 30 minutes
Cooking time: 2 1/2 hours
Makes: 8 servings
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