Anasazi Bean Salsa
|Dried anasazi beans/Red beans||1⁄2 Cup (8 tbs), washed|
|Epazote leaves||2 (Plus 1 Teaspoon Minced Fresh Epazote)|
|Minced epazote||1 Teaspoon (Use Fresh)|
|Dried guajillo chiles||2|
|Virgin olive oil||3 Tablespoon|
|Wild mushrooms||4 Cup (64 tbs) (Such As Chanterelles, Portobello'S Or Shiitakes, Or Domestic Mushrooms)|
|Minced garlic||2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Roma tomatoes||2 , blackened|
Cook the beans with the epazote leaves for 45 minutes to 1 hour, or until tender, adding 1/3 teaspoon salt towards the end.
Remove the epazote leaves, drain the beans, and transfer to a mixing bowl.
Toast the guajillos and rehydrate them in 1 cup warm water.
Drain the chiles, finely julienne, and add to the mixing bowl.
Heat the olive oil in a saute pan or skillet and saute the mush-rooms, garlic, remaining 1/3 teaspoon salt, and pepper over medium-high heat for about 5 minutes, until tender.
Transfer to the mixing bowl.
Cut the blackened tomatoes in half and squeeze out and discard the seeds and juice.
Dice the pulp, add it to the mixing bowl along with the minced epazote, and gently combine all.