Although new to many people, these colorful beans date back to the ancient, cliff-dwelling Anasazi Indians. Slightly sweeter than pinto beans, they also tend to hold their shape better when cooked. If not available, substitute pinto beans in this recipe.
When I write “flavored,” I mean it, as I have chosen the chiles that impart the most distinct flavors. The raisiny flavor of the pasilla melds with the apricot overtones of the habanero and the earthiness of the New Mexican chile to create a finely-tuned fiery sipping vodka. Of course, use an excellent vodka like Stolichnaya or Absolut. Note: This recipe requires advance preparation.
This Swedish dish takes two days to make, but it’s well worth the effort. After curing, the gravlax is sliced as thinly as possible, placed on black bread, and served with a little of the mustard sauce spread over it.