Tomatillo Black Bean Salsa You can use any bean that you have on hand, or no bean at all and just use the vegetables. Get the best tomatillos that you can. Make it hot, or don’t. It’s up to you. I like to add toasted cumin for the best flavor. Makes about 1½ cups 1 pound tomatillos, chopped, about two cups of chopped tomatillos 1 cup cooked black beans, rinsed and drained or freshly cooked (soaked black beans take just 6 to 8 minutes to cook in the pressure cooker) ½ cup chopped onion 2–3 cloves garlic, minced 1 jalapeño, seeded and minced (optional) 1–2 teaspoons toasted cumin powder ½ cup cilantro, chopped 1 small lime, juiced ¼ cup chopped avocado (optional) Salt and black pepper, to taste In a medium bowl, combine all of the prepared ingredients except avocado. Stir that in carefully so that the avocado remains intact. Taste and adjust the seasoning if necessary (adding more lime juice, salt and pepper, etc.).