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Aztec White Bean, Leek, And Mushroom Salsa

Meal.Mates's picture
Ingredients
  White aztec beans/Large white beans 1⁄2 Cup (8 tbs), washed
  Salt 2⁄3 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Mushroom

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 611 Calories from Fat 63

% Daily Value*

Total Fat 7 g10.8%

Saturated Fat 0.75 g3.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1356.5 mg56.5%

Total Carbohydrates 109 g36.4%

Dietary Fiber 24.9 g99.7%

Sugars 14.8 g

Protein 34 g68.3%

Vitamin A 107.9% Vitamin C 263.6%

Calcium 42.6% Iron 100%

*Based on a 2000 Calorie diet

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Aztec White Bean, Leek, And Mushroom Salsa Recipe