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| 1/2 Tasse | black beans dried |
| 1/2 Tasse | Dried red kidney or pinto beans |
| 1/2 Tasse | Dried white beans (Great Northern or cannellini) |
| 1 klein | red onion finely diced |
| 1 Bund | Cilantro, leaves only, ; roughly chopped |
| 1/2 Tasse | olive oil |
| 3/4 Teelöffel | salt |
| 1/2 Teelöffel | Freshly grounded black pepper |
| 3 Esslöffel | Juice from Pickled Chiplotes, or red wine vinegar |
| 1 | Pickled Chiplote Chile, seeded if desired and minced |
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Keeping them separate, wash and pick over all the beans. Place each kind in a separate pot, cover generously with water and bring to a boil. Reduce the heat to medium-low and cook, covered, until the beans are done in the center but not too soft, 1 to 1 1/2 hours. Drain and rinse in a colander. For added flavor, you can smoke the beans on a grill. Start a small fire off to one side and throw soaked wood chips on the coals when the fire is moderately hot. Lay out the beans on a baking pan, pour in water to a depth of 1/8 inch and cover with a wet towel. Place on the grate, cover and smoke 2 hours, adding more wood chips every 20 minutes or so. Set aside to cool and then drain.
Transfer the beans to a large mixing bowl. Add the remaining ingredients and mix well. Bean salsa can be refrigerated up to 2 days. Bring back to room temperature before serving.
To serve, line a platter or serving plates with salsa and top with grilled, broiled or sauteed fish fillets.
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