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See Also: Beans
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 pound Anasazi beans, washed
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.