Anasazi Stew Food
ANASAZI STEW
A variation of the three sisters stew. Three sisters is a native american reference to squash, beans and corn. In what is now Southwest US, natives commonly grew all three on the same plot of land. From a vegetarian nutritional stand point they compliment each other as well. BFL/EFL.
Provided by SaltNPepper
Categories Stew
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- With fork poke vent holes into the squash.
- Peel skin if not organic.
- Microwave for about 5 minute or until about 3/4 cooked.
- Cut into 1 inch cubes.
- Set aside.
- In a 4 quart sauce pan quickly toast oregano powder, cumin, and cinnamon for about 30 seconds Add oil, onion, salt, and garlic; saute until the onion is translucent.
- Add squash tomatos, beans (including liquid), corn, and chili powder, cook until squash and corn is tender.
- (about 5 minutes) Serve Hot with grated cheese garnish.
Nutrition Facts : Calories 71.2, Fat 1, SaturatedFat 0.2, Sodium 24.4, Carbohydrate 15.6, Fiber 3.4, Sugar 5.2, Protein 2.9
REFRIED ANASAZI BEANS
Anasazi Beans are offered by the Adobe Milling Co and can be ordered online from Colorado. Great beans! Named after the ancient Native Americans in that area. Great as a tortilla filling or side dish.
Provided by sugarpea
Categories Spreads
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cook beans at a gentle boil in 3 cups water, covered, until tender, about 1 1/2 hours.
- Drain beans and save liquid.
- Saute onion, green pepper, garlic and bacon; mash beans together with sauteed mixture, adding a little liquid at a time, until bean mixture is smooth.
- Can be frozen.
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