Flor De Mayo's Red Bean Salsa
|Dried flor de mayo red beans/Other variety of red bean||3⁄4 Cup (12 tbs), washed|
|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)|
|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)|
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.