This delicious White Aztec Bean recipe and photos were shared with my by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA. Recipe was adapted from Purcell Farms.
Karen says, "These White Aztec Beans with Salsa
Verde are full bodied, almost meaty in texture, and have a nutty flavor. I love these beans with this unusual Salsa Verde. 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."
Recipes Using Dried Beans and more
Dried Bean Hints and Tips.
White Aztec Beans with Salsa Verde Recipe:
Yields: 6 to 8 servings
Prep time: 30 min
Beans cook time: 1 hr
4 cups dried White Aztec Beans*
Water (to cook beans in)
onion, peeled and chopped
2 bay leaves
3 sprigs fresh thyme
garlic cloves, diced
Salsa Verde (see recipe below)
White Aztec Beans - Large white heirloom beans that are native to the American Southwest and Mexico.
These beans are noted for their high protein, high mineral, low fat, and high fiber content. If you can’t find these
beans, any large dried white bean may be substituted, such as cannelloni beans.
Karen purchases her heirloom and other dried beans from
Purcell Mountain Farm which is a family-operated farm located above the
Kootenai River Valley at the foothills of the Purcell Mountain Range. It is nestled in the Northeastern-most part of Idaho. Karen says, “I love
their dried beans because they come from the farm directly to you. Their service is excellent and fast. Because their dried beans are so fresh, I
have never had to soak any of the varieties I have tried. They usually cook within an hour and are ready to add to your recipe.”
In a large pot,
add beans and cover with 2 inches of water. Add onion, bay leaves, thyme, and
garlic. Bring the water just to a boil. Turn down the heat to medium low and
simmer gently until the beans are soft but retain their shape, approximately 1 hour.
To check if beans are done, bite into a couple of the beans.
Basic Bean Recipe for Cooking Beans to help you cook your dried beans.
Add salt during the last 10 minutes of cooking. When done, remove from heat and drain. Adjust seasonings to your taste and then set aside.
While the beans are cooking, prepare the Salsa Verde; set aside.
Just prior to serving, stir the prepared Salsa Verde into the hot beans.
Makes 6 to 8 servings.
3/4 cup extra-virgin olive
1/2 cup freshly-chopped
1 tablespoon mixed herbs (rosemary, thyme, and mint)
anchovy fillets, chopped*
2 teaspoons of chile caribe**
3/4 cup finely-chopped shallot
lemon juice, to taste
Coarse salt and freshly-ground
* Use only good-quality Spanish or Portuguese anchovies in your
recipes. Anchovy paste may be substituted (approximately two inches squeezed from the tube will provide the equivalent taste of one anchovy fillet).
More anchovy fillets may be added according to your personal taste.
** Chile Caribe
is simply dried chile flakes, which can be plain or flavored with garlic or other seasonings.
In a bowl, combine olive oil, parsley, mixed herbs, anchovy, chile caribe, shallot, lemon juice, salt, and
pepper. Set aside until ready to use.