Black-Bean-And-Mango-Pineapple Salsa

• 3 cups dry black beans, picked over and rinsed
• 1 large onion, chopped
• 6 small cloves garlic, chopped, plus 2 large cloves garlic, minced
• 2 jalapenos, minced
• 6 tablespoons fresh lime juice
• 1 cup minced red onion
• 6 cups chopped mango (about 5 mangoes)
• 2 cups finely chopped fresh pineapple
• 1/2 teaspoon hot red-pepper flakes
• 1 1/2 teaspoons salt
• 1/2 cup chopped cilantro

1. Soak beans overnight in cold water.
2. Drain and rinse the beans and place in a saucepan with the onion and chopped garlic.
3. Cover with 6 cups of cold water and simmer over medium heat until tender but firm, 30 to 40 minutes.
4. Drain.
5. Rinse in cold water until chilled.
6. (You should have about 8 cups.)
7. In a large mixing bowl, combine the cooked beans with all the remaining ingredients and toss well.
8. Set aside until ready to serve.

black beans, onion, garlic, jalapenos, lime juice, red onion, mango, fresh pineapple, hot redpepper, salt, cilantro

Taken from cooking.nytimes.com/recipes/10867 (may not work)