Has anyone used Anasazi beans?

[KristineIN]

They are in a bulk order this month at a food co-op and look interesting. Just curious, what have you used them in? do you like them?

Kristine

[kalanamak]

nt

[Jean in Newcastle]

I like them. They cook very much like a kidney bean but I like them a bit better. I can't really explain though why - I just do!

[HSMom2One]

I have purchased the beans from Bob's and they are delicious and very, very nutritious. Bon Apetit!

Anasazi Beans and Rice

Ingredients:
2 cups (washed and drained) Anasazi Beans
1 Green Pepper, Chopped
1 Garlic Clove, Minced
1 Slice Bacon, Minced
1/4 teaspoon Pepper
1/4 cup Wine Vinegar
1 cup Chopped Onion
1/2 cup Olive Oil
2 Bay Leaves
2 teaspoons Salt
1 cup Cooked Rice

Directions:Cover beans with water. Bring to a boil and boil for 2 minutes. Cover pan and let stand for 1 hour. Meantime saute chopped onions, green pepper and garlic in the olive oil for 5 minutes. Add to the beans along with the bacon and seasonings. Bring to a boil and simmer until beans are tender, about 45 minutes to one hour. Add more water if needed. When beans are done, add wine vinegar and serve with steamed rice. Serves 6 to 8.


NUTRITIONAL INFORMATION
Serving Size: 1 Serving (116g)

Calories 320, Calories from Fat 130, Total Fat 15g, Saturated Far 2g, Cholesterol 0mg, Sodium 115mg, Total Carbohydrates 37g, Dietary Fiber 10g, Sugars 1g, Protein 11g.

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Anasazi Bean Chili with Roast Beef
contributed by Roy Pingo, Chef and Cookbook Author

Ingredients: 1-1/2 cups dry Anasazi Beans
2 Tb Vegetable Oil
1 Medium Onion, chopped
1 Medium Green Bell Pepper, seeded & chopped
2 Cloves Garlic, pressed
4 cups Canned, Ready Cut Tomatoes with Juices
3 cups Water, cold
1/2 tsp Cayenne Pepper
2 tsp Ground Cumin
3 Tb Chili Powder
1 tsp Basil (Imported)
1 tsp Oregano, Mediterranean
1 tsp Sea Salt
3 Tb Butter, soft
3 Tb White Flour, Unbleached
1-1/2 cups Corn Kernels, frozen
1 lb. cooked Roast Beef, diced
1 Bay Leaf
2 Tb Apple Cider Vinegar

Directions:Sort beans and discard any foreign matter. Rinse and drain through a sieve. Place in a saucepan of cold water to cover beans by 4". Bring to a boil; reduce heat to low; cover and cook for about 45 minutes or until tender, but still a bit firm.

Meanwhile, in a stockpot, heat oil and saute onion using medium heat. Add green bell pepper and cook both for about 3 minutes; add garlic and cook for a minute; add all other ingredients through the salt. Bring to a boil; reduce heat to low and simmer for 15 minutes. Remove and discard bay leaf.

Make a "beurre manie" of soft butter and flour, being certain to make a smooth paste; add to the pot and stir to mix well. Add corn and beef; continue to simmer for 5 minutes. Add cooked and drained beans; continue to simmer for another 5 minutes. Serve hot.

Yield: 6 servings
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Sandwich Filling and Vegi Dip


Ingredients:1 1/2 cups cooked Anasazi Beans 2 Tbsp. Lemon Juice 1/2 tsp. Thyme or Sage 1/2 cup plain Nonfat Yogurt

Directions:Mash beans throughly. Add remaining ingredients and mix well. Makes about 1 1/2 cups. We like this on sprouted wheat or pita bread topped with sprouts, sliced tomayto and red onion.

Makes 10 servings.


NUTRITIONAL INFORMATION
Serving Size: 1 Serving (17g)

Calories 30, Calories from Fat 0, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrates 6g, Dietary Fiber 2g, Sugars 0g, Protein 2g.
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Blessings,
Lucinda

[Eliana]

I find them to particularly yummy with squash - in stews, soups, or casseroles or in bean and grain salads (with quinoa and corn!).

You can use them as you would pinto beans, though they are mealier and a little sweeter.