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Heritage Bean and Wild Mushroom Salsa

1 1/2 c Your favorite heritage bean, such as Jacob's Cattle, Anasazi, or Calypso
1 c Diced chilies
2 c Diced fresh mushrooms, portobellos if available
1/8 c Olive oil
1 tb Minced garlic
Pepper to taste
2 Roma tomatoes, diced

Cook beans acording to package, or your own directions. Saute the mushrooms and garlic in the olive oil until tender. Transfer to a mixing bowl of cooled beans.

Dry roast the chilies in a cast iron skillet, rehydrate in warm water and dice. Add to the mixing bowl.

Season to taste with salt and pepper.

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