White Aztec Beans with Salsa Verde Recipe

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Dried and Canned Bean Recipes    Mexican    Salsa   


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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.


White Aztec Bean recipe was shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.  Recipe was adapted from Purcell Farms.



White aztec beans with salsa


White Aztec Beans are 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 not 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.”



White Aztec Beans with Salsa Verde Recipe:

White Aztec Beans with Salsa Verde Recipe

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 6 to 8 servings


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)



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.  Also read 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.



Salsa Verde Recipe:

3/4 cup extra-virgin olive olive oil
1/2 cup freshly-chopped
1 tablespoon mixed herbs (rosemary, thyme, and mint)
2 anchovy fillets, chopped*
2 teaspoons of chile caribe**
3/4 cup finely-chopped shallot
Fresh-squeezed lemon juice, to taste
Coarse salt and freshly-ground black pepper

* 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.



More Delicious Bean Recipes Using Dried Beans:

Creole Baked Beans
A picnic or a barbecue just isn’t right without some delicious baked beans.

Jazzy Pinto Beans
These colorful and spicy pinto beans are very good in taco bowls, such as Flank Steak with Jazzy Pinto Beans Taco Bowl.  Just double or triple the recipe to use as a side dish.

Black Valentine Beans with Garlic and Green Chile Pepper
This simple preparation allows the rich nuttiness of the beans to shine!

Orca Bean, Jalapeno Chile, and Yellow Rice Soup
This soup has an interesting complexity of flavors.  I love the Caribbean flavors of this soup.



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