White Aztec Beans with Salsa Verde
These beans are full bodied, almost meaty in texture, and have a nutty flavor. The green salsa verde is a bit unusual. The beans have a nice variety of flavors. Very nice served with barbecued flank steak, red and orange bell peppers, onions and, mushrooms on ciabatta buns.
4 cups dried White Aztec Beans*
1 chopped onion
2 bay leaves
3 sprigs fresh thyme
6 garlic cloves, diced
Cover beans with 2 inches of water in a large pot. Add onion, bay leaves, thyme and garlic. Simmer gently for 1 hour or until the skins are soft but the beans retain their shape. Add salt during the last 10 minutes of cooking. Drain and correct seasonings. Add Salsa Verde and mix well, just prior to serving.
Salsa Verde
¾ cup extra virgin olive oil
½ cup fresh, chopped parsley
1 Tablespoon of chopped fresh rosemary, thyme and mint
1 teaspoon of a jarred anchovy, chopped
2 teaspoons of chile caribe**
¼ cup finely chopped shallot
Lemon juice to taste
Coarse sea salt and freshly ground pepper
Mix well and stir into hot beans just prior to serving
*White Aztec Beans are available through Purcell Mountain Farms
**Chile Caribe is a simply dried chile flakes, which can be plain or flavored with garlic or other seasonings