Black Bean Tomato Salsa
This recipe makes about ten 8-ounce or five pint (500 mL) jars.
  • 2 tsp cumin seeds
  • 12 cups chopped peeled plum (Roma) tomatoes
  • 1 1⁄2 cups chopped onions
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 1⁄4 cup finely chopped seeded jalapeño peppers
  • 2 tbsp minced garlic
  • 1⁄4 cup granulated sugar
  • 2 tsp pickling or canning salt
  • 2 cups cider vinegar
  • 2 cups drained rinsed canned or cooked black beans*
  • 1⁄4 cup chopped fresh cilantro or oregano
  1. In a small dry skillet, over medium heat, toast cumin, stirring constantly, for about 1 minute or until fragrant and slightly darker but not yet popping.
  2. Immediately transfer to a Dutch oven or a large, heavy-bottomed pot.
  3. Add tomatoes, onions, red and green peppers, jalapeños, garlic, sugar, salt and vinegar to the pot.
  4. Bring to a boil over medium-high heat, stirring often.
  5. Reduce heat and boil gently, stirring often, for about 1 hour or until salsa is reduced by about half and is thick enough to mound on a spoon.
  6. Stir beans into salsa and boil gently, stirring often, for about 10 minutes or until beans are very hot. Stir in cilantro.
  7. Ladle into sterilized jars to within 1⁄2 inch (1 cm) of rim.
  8. Remove any air pockets and adjust headspace, if necessary, by adding hot salsa; wipe rims.
  9. Apply prepared lids and rings; tighten rings just until fingertip-tight.
  10. Process jars in a boiling water canner for 20 minutes.
  11. Turn off heat and remove canner lid.
  12. Let jars stand in water for 5 minutes.
  13. Transfer jars to a towel-lined surface and let rest at room temperature until cooled.
  14. Check seals; refrigerate any unsealed jars for up to 3 weeks.
  15. *If using canned black beans, you’ll need one 19-oz (540 mL) can. If you have smaller cans, you’ll need two. Don’t be tempted to add the extra beans to the salsa — it will alter the acid balance. Add them to a salad, mash them with some salsa to make burritos or freeze them for later use.
Recipe by Moms & Munchkins at