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Flor De Mayo's Red Bean Salsa

Meal.Mates's picture
Ingredients
  Dried flor de mayo red beans/Other variety of red bean 3⁄4 Cup (12 tbs), washed
  Salt 1 Teaspoon
  Virgin olive oil 1 Teaspoon
  Diced white onion 2 Tablespoon
  Roma tomatoes 3 , blackened
  Dried de arbol chili 5 , ground, with seeds
  Garlic 1 Clove (5 gm)
  Honey 1 1⁄2 Tablespoon
  Chili apple cider vinegar/Other cider vinegar 2 Tablespoon (La Carreta)
  Water 2 Tablespoon
  Butter 1 Teaspoon
  Diced fresh pineapple 3⁄4 Cup (12 tbs)
  Ham 2 Ounce, finely diced (About 1/2 Cup)
  Peanut oil 2 Teaspoon
  Sliced scallions 1⁄4 Cup (4 tbs) (For Garnish)
Directions

Cook the beans for about 45 minutes to 1 hour, or until tender, adding 1/2 teaspoon salt towards the end.
Drain the beans and set aside.
Heat the oil in a pan and saute the onion over medium heat for 5 minutes or until translucent.
Transfer to a food processor and add the tomatoes, ground chiles, garlic, honey, vinegar, water, and remaining 1/2 teaspoon salt.
Puree and set aside.
Melt the butter in a saute pan or skillet and saute the pineapple for 5 minutes over medium heat until tender.
Stir in the ham warm through, and remove from heat.
In a separate large pan or skillet, heat the peanut oil until just smoking.
Add the pureed mixture and retry for 30 seconds over high heat.
Transfer to a mixing bowl, add the pineapple and ham, and fold in the beans.
Let cool, and garnish with scallions.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Ingredient: 
Bean

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