Anasazi Bean Salsa


  • as needed grape seed oil
  • 1 small red onion small dice
  • 2 cloves garlic minced
  • 8 oz wt anasazi beans soaked in water for 24 hours
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • To taste salt and pepper
  • 1 gallon chicken stock
  • 1 oz wt red bell pepper small dice
  • 1 oz wt yellow bell pepper small dice
  • 2 each scallions minced
  • 2 each serrano chiles seeded, minced
  • 2 each limes juiced
  • 2 sprigs oregano rough chopped
  • as needed extra virgin olive oil
  • To taste salt and pepper


Anasazi Bean Salsa:
  1. Over medium heat, coat saucepan with grape seed oil, add red onion
    Sweat until soft, add chopped garlic and continue to cook for 5 minutes
  2. Add beans, coriander, cumin, and season with salt & pepper, stir to incorporate
  3. Add remaining chicken stock and bring to a boil, reduce to a simmer
    Cook beans until they are tender, approximately 2 hours. If more liquid is needed add luke warm water
  4. Cool beans in liquid. Strain beans, reserving 4 ounces of liquid and place beans in a mixing bowl
  5. Add red and yellow bell peppers, scallions, Serrano chile, lime juice and oregano
  6. Mix together & add olive oil, salt and pepper to taste.

Serve with Sage Grilled Pork Tenderloin Pork Cheek Barbacoa Chile Relleno, Anasazi Bean Salsa & Ancho Jus