Dinner

Anasazi Bean Chili

This Anasazi Bean Chili recipe is excellent when served over warm quinoa. If you’re looking for more ways to use anasazi beans, check out our Anasazi Bean Soup.

Anasazi Bean Chili

3 cups cooked or canned anasazi beans, rinsed and drained
3 cups chopped plum tomatoes, fresh or canned
1 red bell pepper, chopped
1 large onion, finely chopped
3 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano, preferably Mexican
1 tsp salt
1/8 tsp black pepper
1 tbsp olive oil
1 ½ cups water
4 cups hot cooked quinoa (optional)

Heat the oil in a large pot over medium heat. Sauté the onion and red bell pepper until soft, about 5 minutes.
Add the chili powder, cumin, oregano, salt and pepper. Mix well.
Add the anasazi beans, tomatoes, and water. Bring to a boil, then lower the heat to a simmer. Cook for 30 minutes, stirring occasionally.
Adjust the seasonings to your liking. Spoon the anasazi bean chili over hot quinoa and serve immediately.

Yield: Serves 4

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Hoppin’ John Recipe

Hoppin’ John is a Southern dish traditionally served on New Year’s Day, but this easy Hoppin’ John recipe tastes great at any time of the year. Hoppin’ John is served on New Year’s Day because black-eyed peas are said to bring good luck. Check out our Vegetarian Hoppin’ John recipe if you’re interested in a meatless version of this dish.

Hoppin’ John Recipe

1½ cup dried black-eyed peas
1 small ham hock
5 slices thick-cut bacon
2 cups long-grain white rice, uncooked
1 large onion, chopped
3 teaspoons salt
1 teaspoon dried red pepper flakes
8 cups water

Soak the beans overnight. Drain and discard the soaking water.
In a large pot, add the soaked black-eyed peas, ham hock, 6 cups of water, and salt. Cover, then cook until the black-eyed peas are tender, about 1 – 1½ hours.
Meanwhile, fry the bacon until crisp. Remove the bacon and set aside. Reserve the bacon grease. Crumble the bacon.
Sauté the chopped onion in the bacon grease until soft, about 5-7 minutes.
When the black-eyed peas have finished cooking, drain and reserve the cooking liquid.
In a large pot, add the rice, 2 cups of the cooked black-eyed peas, sautéed onions, crumbled bacon, red pepper flakes, 2 cups reserved cooking liquid, and 2 cups water. Cook, covered, over medium-low heat until the rice is done, about 15-20 minutes.

Serves: about 4-6 servings

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Refried Beans Recipe

This easy refried beans recipe not only makes a healthy side dish, but it can be quickly turned into several cheap dinners, such as bean burritos, nachos, and quesadillas. Lard is traditionally used in refried beans, but they will still be tasty if you substitute a lighter oil like peanut, canola, or vegetable. The onion in the recipe is optional, but it is recommended since it gives the refried beans more flavor.

Refried Beans Recipe

3 cups cooked pinto beans, cooking liquid reserved, or two 16 oz. cans pinto beans
½ cup reserved bean broth (cooking liquid)
¼ cup lard or cooking oil (peanut, vegetable, or canola) or bacon grease
½ tsp salt or to taste
1/8 tsp ground black pepper
1 large onion, diced (optional)

Melt the lard or heat the oil in a large skillet over medium-high heat. Sauté the onions until soft and golden, about 5-7 minutes.
Turn the heat to low. Using a large wooden spoon, add a few spoonfuls of cooked pinto beans to the skillet and a little bit of the reserved bean broth. Mash the beans with a potato masher or fork. Repeat, adding a few spoonfuls of cooked pinto beans and a little bit of bean broth each time, until all the cooked pinto beans have been mashed. Mash the refried beans into desired consistency.
Add the salt and pepper to the refried beans and stir well. Turn the heat to medium and warm the refried beans to desired temperature.

Yield: 3 cups refried beans

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans