1 c Anasazi beans, dry -- picked -over and rinsed Vegetable stock or water 1 md Onion
chopped 2 lg Garlic cloves :
pressed or -minced 1/4 ts Coriander 1/2 ts Cumin 1 Jalapeno or other pepper -finelychopped Salt to taste Green onions -- minced, and/or -cilantro leaves for garnish Cover the beans in water and soak overnight, allowing extra water for expansion. Drain, reserving soaking water. Measure soaking water and add stock or water to equal 6 cups. Pour into pot. Add remaining ingredients except salt and bring to a boil. Cover, reduce heat andcook at a low simmer for 1 1/2 to 2 hours, or until beans are tender. season with salt to taste and serve hot, garnished with green onion and/or cilantro. Makes 4 servings. Per serving: 183 cal; 10 g prot; .9 g fat; 32 g carb; 0 chol; 422 mg sod; 6 g fiber; vegan. Vegetarian Times, Nov 93/MM by DEEANNE
How To make Anasazi Bean Soup's Videos
Anasazi Beans
These beans, sometimes call Appaloosa beans, are very similar to pinto beans with the same amount of protein but with less gas causing properties. An ancient seed used by the Anasazi Indians, it is a distant cousin of the pinto. These beans are used in Southwestern cuisine. They are a little milder tasting than pinto beans.
Now they are more available and have become somewhat of newly rediscovered bean.
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First cultivated thousands of years ago in New Mexico by the Indians in that area, anasazi beans are also known as adzuki and appaloosa beans. “The name Anasazi is a Navajo word given to another tribe thought to be ancient Pueblo Native Americans. It could mean “Ancient Ones” or “Ancient Enemies.” The Anasazi tribe existed from approximately 200-1300 A.D.”