Thursday, April 10, 2014

Week 15: Anasazi Beans

A (vaguely) familiar bean! I know I've cooked them in the past, and they have an interesting history, but past that, I couldn't remember anything about them. They turned out to be mealy with a slight sweet flavor, and cooked much faster than many of the beans I've tried this year (although the soaking overnight significantly helps in that regard, and I actually remembered this time!). Of course I forgot my quarter in my pre-soak picture...

I did manage to snap a picture, complete with reference, after soak, but since I'm holding the quarter, well...

...whatever, these beans are roughly the shape/size of a pinto bean. They also worked nicely in the following recipe, which is nearly identical to the inspiring recipe...

Vegetarian Charro Beans
  • 1 pound Anasazi Beans, rinsed, sorted, soaked overnight
  • 1 large onion, coarsely chopped
  • 1 serrano pepper, tips trimmed, otherwise whole
  • 4-6 cloves garlic, coarsely chopped
  • 4 large roma tomatoes, chopped
  • 1 cup cilantro, chopped
  • 1 teaspoon salt (or to taste)
  • Combine all ingredients, except salt, and cover in ~2 inches of water.
  • Bring to a boil over medium-high heat. Turn down heat and boil until beans are soft (~1-2 hours, depending on whether you soak the beans overnight beforehand). 

  • Wonderful as a side, by themselves.
  • Wonderful served over rice.
  • I plan to refry some of them, as the flavors will lend themselves brilliantly to refried beans.

Have a great week!

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