See Also: Beans
Anasazi Beans
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 pound Anasazi beans, washed
1 large onion, chopped
4-5 cloves garlic, sliced
1-2 fresh tomatoes, diced or 5-6 slices of dried tomato
1 teaspoon, approximately, sea salt
1/4 to 1/2 teaspoon freshly ground pepper
1 bay leaf
6-7 cups vegetable based broth
1/4 to 1/2 teaspoon chili powder, as desired
Combine all ingredients in a heavy-bottomed stock pot. Bring to a boil, reduce to simmer, and cook gently, slightly covered, for at about 1 1/2 to 2 hours. Cook them until they are tender just the way you like them, and they can be smashed with a fork. These are wonderful served with cooked rice and cold crispy vegetables on the side. Also, dollop with a little sour cream or yogurt just before serving, or a grating of Parmigiano-Reggiano.
Recipe created 1996-04-23.
