How to Make Anasazi Beans with Sun Dried Tomatoes
Anasazi beans* were grown centuries ago by the Native Americans of the Southwest. These nutritious beans were re-discovered sitting patiently in a small pottery bowl in a dry cave in New Mexico. For hundreds of years the seeds waited for sunlight & moisture to sprout and once again feed the people. Savor the beans from centuries past.
[edit] Ingredients
- 2 cups dried Anasazi beans
- 2 tablespoons olive or vegetable oil
- 1 medium green chile, chopped
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 2 tablespoons sun-dried tomatoes
- Salt and pepper to taste
[edit] Steps
- Rinse & sort beans.
- Cover with water & soak overnight; OR bring to a boil for 5 minutes, remove from heat, cover & let rest for 1 hour.
- Drain, rinse & cover beans with water.
- Bring water to a boil, cover & simmer approximately 1-1/2 hours or until nearly tender.
- Saute onion & garlic in oil until transparent.
- Add the sauteed onion & garlic, and all remaining ingredients, to the beans.
- Simmer uncovered for 1 hour, until tender, stirring occasionally.
