Welcome The Autumn Season
With Anasazi Beans

 

by: Bobby McDonald

 

When temperatures get a little bit cooler and time is of essence, what is both simpler and better than a bowl of beans for supper. They are both nutritious and filling, especially when served with a pan of cornbread and some of the autumns bountiful harvest, such as fall tomatoes, squash, or other fresh vegetables.

The Anasazi (an-a-saw-zee) Indians lived in the "four-corners" region of Colorado, Utah, Arizona, and New Mexico, dating back to what historians believe to be 130 A.D. Today, they are identified as the "Cliff Dwellers," and are noted for their architectural fetes. Their homes are featured in the Mesa Verde National Park.

"Anasazi" is a Navajo worth translated as "the ancient ones."

And, the Anasazi bean is a crop grown by these Indians and their seeds were found in the ruins, by settlers in the early 1900's. The beans are a tasty variety that is especially flavorful, and grown in the same soils, today, as they were by the native Indians.

Anasazi beans are available at many grocery stores or can be ordered from Adobe Milling Company, Inc., P.O. Box 596, Dove Creek, Colorado 81324. Phone orders can be placed at 1-800-542-3623 or on-line at adobe@centurytel.net. The company has a website at www.anasazibeans.com

The beans do not require presoaking, although presoaking will accelerate the cooking time. It is advised not to add condiments and seasonings to the bean until after they are cooked, as this will also slow the cooking time, and adding afterwards will still accomplish the desired flavors.

The company offers the following recipes, using Anasazi Beans:

 

Anasazi Beans and Ham Hocks

2 cups dry Anasazi Beans, washed and picked

1 large onion, quartered
2 lean ham hocks
2 cloves garlic, pressed
salt and pepper to taste

Cook washed beans over moderate heat until almost done, keeping
covered with water, while cooking. Add remaining seasonings and
cook until done.
Serve with cornbread or tortillas.

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Refried Anasazi Beans

1 pound dried Anasazi Beans
6 slices chopped bacon
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1 clove crushed garlic
1 teaspoon chili powder

Add 6 cups fresh water to cleaned beans, and cook for 1 1/2 hours,
or until tender, at a gentle boil. Drain beans, saving the liquid.
Saute' onion, green pepper, garlic, and bacon.
Mash beans together with the sauteed mixture, adding the reserved
liquid a little at a time, until bean mixture is smooth.

Serves 6 to 8.
(can also be frozen for other uses)

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