Refried Anasazi Beans Food

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THE FORT'S REFRIED ANASAZI (CLIFF DWELLER'S) BEANS



The Fort's Refried Anasazi (Cliff Dweller's) Beans image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

3 cups dry anasazi beans
1 strip apple-smoked bacon, diced 1/4-inch
1/4 cup salsa
1/2 cup 2 percent milk
2 teaspoons Mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon Cajun seasoning
1/8 teaspoon salt
1/8 teaspoon mild chili powder
1 cup shredded sharp NY state white Cheddar

Steps:

  • Rinse anasazi beans under cold water. Place in a saucepan and add water to cover. Bring to a boil then turn down heat and simmer until beans are tender, about 30 to 45 minutes. When beans are done drain off remaining liquid and cool slightly. Beans should be soft.
  • In a large hot saute pan, add the bacon and saute until crisp. Then add the salsa, cooked beans, 1/4 cup of milk, and seasonings and simmer for 5 minutes. In a food processor add the bean mixture and cheese and pulse until smooth. If mixture is too thick, add the rest of the milk. Check seasonings and adjust to taste. Serve immediately.

REFRIED ANASAZI BEANS



Refried Anasazi Beans image

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

1/2 lb dried anasazi beans
3 slices bacon, chopped
2 tablespoons onions, finely chopped
2 tablespoons green peppers, finely chopped
1 clove garlic, crushed
1/2 teaspoon chili powder

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.

REFRIED BEANS



Refried beans image

Try making this dish to serve at a party - it works well as a dip served with nachos. It's also a great accompaniment to a larger Tex-Mex-style meal

Provided by Barney Desmazery

Categories     Dinner

Time 40m

Yield Serves 4 as a topping or 2 as side

Number Of Ingredients 9

400g can black, pinto or kidney beans
1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 green chilli, chopped (optional)
1 tsp cumin seeds
½ tsp dried oregano
½ tsp smoked paprika
chopped coriander, to serve (optional)

Steps:

  • Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
  • Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it's too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.

Nutrition Facts : Calories 114 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.01 milligram of sodium

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