Excellent white bean, similar in taste and quality to Tarbais Beans.|
Preferred by many Gourmet Restaurants.
Chef's described it as being "...full-bodied, almost meaty in texture, having a nutty flavor, with a remarkably good aftertaste.
Basic Bean Cooking Instructions
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.
White Aztec Beans and Salsa Verde
4 cups dried White Aztec Beans
1 chopped onion, bay leaf
1-2 thyme sprigs
3 garlic cloves
1 cup olive oil
1/2 cup chopped parsley
1 Tbsp chopped rosemary, thyme, mint, capers
1 tsp chopped anchovy, chile caribe
1/4 cup finely chopped shallot or sweet onion
Lemon juice or red wine vinegar to taste
Salt and Pepper
Cover beans with 2 inches water. Add onion, bay leaf, thyme, garlic. Simmer gently for 1 hr. until skins are soft, but the
beans retain their shape. Add salt during the last 10 minutes
of cooking. Drain and correct seasoning.
Mix all ingredients together. Spoon this sauce over the warm beans. Serve immediately or let cool.
Note: Great with grilled fish.