Anasazi beans were cultivated by the
earliest Native Americans, and may be the forerunner of the pinto
bean.
Fresh Anasazi beans are white with brownish-purple markings,
while the dried ones are browner. When they are cooked, the beans are
about half an inch (1.25cm) long, and their color fades to pinkish-beige.
RECIPE
GINGERED ANASAZI BEANS & VEGGIES :
1 1/4 c dry Anasazi beans *
1 bay leaf *
6 1/2 c water
1 c diced onion
1 dried red pepper*
2 tsp ground cumin*
1 tsp. sea salt*
1 tsp blackstrap molasses*
3/4 lb butternut squash
1 small head cauliflower
1 1/2 t minced ginger root *
2 t cumin seeds*
1/2 c fresh peas
Rinse beans and combine with bay leaf and 5 c
water. Bring to boil, stirring occasionally.
Skim foam.
Reduce heat and
simmer covered stirring occasionally til beans are tender about 2 1/2
hours.
Remove from heat.
Add remaining 1 1/2 c
water, and remaining ingredients except vegetables and cumin seeds.
Stir
to combine and cook at simmer, stirring occasionally as you prepare
vegetables, about 15 minutes.
Peel and seed squash and
cut in 1/2” dices. Add to beans and cook til tender about 20 min.
Trim cauliflower into small
florets and steam til tender about 10 min. Drain immediately.
When squash is tender stir
in peas and continue cooking 5 min.
Remove from heat and stir in cumin and
cauliflower and serve.
*These products are available from www.barryfarm.com
