Recipe by Lori Ross

This recipe can be made with just about any bean, however, heirloom white Aztec beans are the best because they are large, white and similar in texture to a potato when cooked.

½ lb cups dried or 4 cups canned white or other bean
½ chopped onion
1 bay leaf
1 sprig thyme or ¼ tsp dried thyme
2 garlic cloves

If using dried beans, place in heavy pot with enough water to cover beans. Bring water to boil, then strain and rinse  beans and return to pot with fresh water.  Add onion, bay leaf, thyme and garlic. Cover and simmer gently for 1 hour until skins are sof but beans retain their shape.  Add salt to taste during last 10 minutes of cooking. Drain.
 
If using canned beans, heat half the oil in a heavy pot; sauté onion, garlic, thyme and bay left until tender Meanwhile open and rinse canned beans and add to pot once garlic and onion are tender. Heat gently for 5-10 minutes and add salt to taste.   

Salsa Verde
½ cup olive oil
½ cup parsley chopped
2 tsps each of: fresh  rosemary, thyme, mint or oregano
2 tsps chopped capers
½ tsp chopped anchovy
½ tsp hot chile (caribe, jalapeno, Serrano)
1/8 cup finely chopped onion, scallion or shallot
Lemon juice or red wine vinegar to taste
Salt and pepper
 
Mix all ingredients together.  Spoon sauce over warm beans.  Serve warm or room temperature.