A variation on the popular black bean salsa served at some of the Royal restaurants.
130g/4½oz black beans soaked overnight in water to cover
2 serrano chilies (or to taste)
1 red onion
Grated rind and juice of one lime
2 tbsp Mexican beer (optional)
1 tbsp olive oil
Small bunch of coriander chopped
Drain the beans and put them in a large saucepan. Pour in water to cover and place the lid. Bring to the boil, lower the heat slightly and simmer the beans for about 40 minutes or until tender. They should still have some bite and should not have begun to break up. Drain, rinse under cold water, drain again and leave to cool. Chop up the chilies finely and remove the seeds. Always handle chilies with care, wear gloves and avoid touching your face and eyes and wash your hands thoroughly.
Chop up the onion and tomato finely.
Place the beans in a bowl; add the onion, tomato and chili. Stir in the lime rind and juice, beer, oil and coriander. Season with salt and mix well. Chill before serving.