A simple Anasazi beans recipe. Anasazi beans are also known as Aztec beans and cave beans, and are native to the American southwest.
Anasazi Bean Soup
1 cup dried Anasazi beans
1 jalapeno, finely chopped
1 medium onion, chopped
2 large garlic cloves, minced
¼ tsp ground coriander
½ tsp ground cumin
vegetable stock or water
salt to taste
minced scallions and/or fresh cilantro for garnish
- Soak the beans. Reserve the soaking water. Measure soaking water, then add vegetable stock or water to equal 6 cups total liquid. Pour into a large pot.
- Add the Anasazi beans, jalapeno, onion, garlic, ground coriander, and ground cumin to the pot. Bring to a boil, then reduce the heat and cover. Cook at a low simmer for 1½ to 2 hours, or until the beans are tender.
- Season with salt and garnish with green onions and/or cilantro. Serve hot.
Yield: 4 servings
This recipe was adapted from Vegetarian Times Complete Thanksgiving Cookbook.