Pinto Or Anasazi Beans Food

HOW TO MAKE A SIMPLE POT OF ANASAZI BEANS

How to Make a Simple Pot of Anasazi Beans image

A piece of ham, a ham hock, or bacon can be added to the beans, but they are delicious without meat. If the beans need thickening, mash a cupful and put them back in the saucepan. To make frijoles refritos (refried beans), mash all of the beans by hand or in a processor and fry them in vegetable oil in small batches. Read more at Suite101: Anasazi Beans: Gift from the Cliff Dwellers http://mexican-food.suite101.com/article.cfm/anasazi_beans#ixzz0his2bnIq

Provided by Mamas Kitchen Hope

Categories One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb anasazi beans
1 cup onion, chopped
4 garlic cloves, minced
2 jalapenos, chopped
1 tablespoon olive oil
1 teaspoon cumin (more if you like)
salt and pepper
epazote

Steps:

Wash and soak a pound of beans according to the directions on the package. Drain them and put them in a pot.
Cover them with water and cook them until they are tender, adding more water if necessary.
While the beans are cooking, saute chopped onions, minced garlic cloves, and jalapenos in olive oil. Add the vegetable mixture to the beans while they are cooking. Season with cumin, salt, and pepper.

Nutrition Facts : Calories 36.2, Fat 2.4, SaturatedFat 0.3, Sodium 2.2, Carbohydrate 3.6, Fiber 0.7, Sugar 1.4, Protein 0.5

ANASAZI & PINTO BEANS WITH HOMINY & GREEN CHILES

Anasazi & Pinto Beans with Hominy & Green Chiles image

Make and share this Anasazi & Pinto Beans with Hominy & Green Chiles recipe from Food.com.

Provided by Iowahorse

Categories Beans

Time P1DT3h

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups dried anasazi beans
1 1/2 cups dried pinto beans
10 cups water
1 teaspoon salt
3 cups dried hominy
3 green anaheim chilies, for garnish

Steps:

Soak the beans overnight in water to cover.
In the morning rinse the beans with cold water and place in a large pot with fresh water to cover.
Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender.
Add water when necessary and stir occasionally to prevent the beans from burning.
Add hominy and simmer, covered, 1 hour, stirring occasionally.
The hominy and beans should be very soft and moist, but not too watery.
While the beans and hominy are cooking, roast, peel, seed and dice the chiles.
Sprinkle on top of the cooked beans for garnish.

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