Aztec White Bean, Leek, And Mushroom Salsa
|White aztec beans/Large white beans||1⁄2 Cup (8 tbs), washed|
|Leek||1 Large, sliced in rings (White Part And 2 Slices Of The Green)|
|Extra virgin olive oil||1 Teaspoon|
|Portobello mushrooms/Domestic mushrooms||3 Ounce, sliced|
|Minced garlic||1⁄8 Teaspoon|
|Red bell pepper||1⁄2 , roasted, seeded, peeled and cut into strips|
|New mexico chile||1 , roasted, seeded, peeled and cut into strips (Fresh, Green Colored)|
|Fresh thyme||3⁄4 Teaspoon|
|Fresh lemon juice||1⁄2 Teaspoon|
|Fresno chili||1 , cut into thin rings (Red Colored, For Garnish)|
Cook the beans for 1 to 1 1/2 hours, or until tender, adding 1/3 tea-spoon salt towards the end.
Blanch the leek rings in 1/4 cup boiling water for 2 minutes, and drain.
Heat the olive oil in a large saute pan or skillet and saute the leeks, mushrooms, and garlic for 2 minutes over high heat.
Transfer to the mixing bowl.
Add the bell pepper and green chile strips, thyme, lemon juice, and remaining 1/3 teaspoon salt., and combine.
Garnish with the red Fresno chile rings sprinkled over the top.