Scarlet Runner Bean Salsa with Pineapple

Ingredients

• 6 cups Indian Harvest Scarlet Runner Beans, cooked & chilled
• 3 ounces butter, unsalted
• 2 ounces shallots, fresh
• 2 ounces jalapeno pepper, fresh, finely diced
• 1½ ounces ginger root, fresh, minced
• 4 cups pineapple, fresh, small diced
• 2½ cups orange juice, fresh squeezed
• 1 cup basil, fresh, chopped
• 1 teaspoon red curry paste (or to taste)

Directions

Cook beans according to package directions. Saute in a sauce pan shallots, jalapeno pepper, and ginger root in butter until shallots are clear, about 2 minutes. Add the orange juice and reduce by 1/3. Add the pineapple, beans, basil, and the curry paste. Heat slowly until beans are warm. Remove from heat and serve. If reheating later for service, correct the seasoning.

Serving Suggestions: Serve with Pacific Rim Fish varieties.

Yield: About 10 cups