Anasazi Bean Salsa

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

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

grape seed oil, red onion, garlic, beans, coriander, cumin, salt, pepper, chicken, red bell pepper, yellow bell pepper, scallions, serrano chiles, oregano, extravirgin olive oil, salt, pepper

Taken from www.yummly.com/recipe/Anasazi-Bean-Salsa-2255170 (may not work)