Rogier's Black Bean Salsa

This recipe is based on Dr. Caldwell Esselstyn Jr.'s book Prevent and Reverse Heart Disease, where on page 161 is his recipe for Best Black Bean Salsa. I wrote about some of my variations on the recipe before, but here it is in full:

Using ingredients from the neighborhood:

1. 1 lb. Wild Harvest organic black beans (from Pioneer at 1345 Castle Hill Avenue)
2. Optional: one 15 Oz can of Corn (Goya, other).
3. 1 17.6 Oz. Jar of Green Salsa (Pioneer, Key Foods and Chang-li all have it _ Goya or other brands).
4. 1 7 Oz. or 12 Oz. can of Chipotle peppers in adobo saus (La Morena, La Costeña, at Chang-Li, Pioneer or Key Food)
5. 1 can of sliced Jalapeño Peppers
6. 2-3 limes
7. One bunch of fresh Cilantro
8. Chunk of Kombu seaweed, sheets, or knots (from Chang-Li), alternatively use Savory (either summer or winter variety of Savory is good). Note: either kombu seaweed or savory is very helpful for the digestion of beans, and either adds depth to the flavor.

Preparation:

• Sort and rinse the beans and the seaweed.
• Cook the beans with the Kombu, or Savory about 45 minutes on a slow simmer after you bring it to the boil.
• While it cooks, squeeze the 2-3 limes (depending on size), chop the Cilantro leaves, and chop the Chipotle peppers. Drain the corn.
• Drain, remove Kombu, if you used it.
• Add in the chopped Cilantro leaves, the lime juice, chipotle peppers and the adobo sauce. 
• Mix, put away in the fridge. Best served next day.

Serving Suggestion:

Serve on puffed rice crackers, or you could use corn chips, but I don't like them because they are made with oil, and often it is canola oil, which I believe is unfit for human consumption and should be reserved for axle-grease, even aside from the no-oil directives of Dr. Esselstyn.