Anasazi beans are named after the Native American people who cultivated them. They are meaty, hearty beans that are perfect for stewing and long cooking. They mash into a creamy smooth paste and are great in chili or slow cooked with a ham bone.
They are also overpriced, taste and cook the same as pinto beans.
Draw your own conclusions.
Stewed Anasazi Beans
- 1 lb Anasazi beans soaked in cold water overnight
- 1 dried Ancho chili torn into small pieces
- 1 ham hock (omit for vegetarian)
- 1 green bell pepper chopped into small dice
- 1 onion diced fine
- 2 tbsp chopped fresh cilantro
- 3-4 Roma tomatoes diced small
- 2 cups chicken stock + more if required
- 1 tbsp bacon fat
Cook beans covered in salted water with chili and ham hock until slightly undercooked and liquid is absorbed, about 1 1/2 hours. In a four-quart stock pot heat bacon fat (or vegetable oil) over medium high. Saute onion until golden, then add green pepper and cook until soft. Add beans, remaining cooking liquid, cilantro, tomatoes and chicken stock. Cut meat from ham hocks and return to beans. Simmer beans over medium low heat until thick and creamy, adding more stock if necessary, about an hour. Season with salt and pepper and serve over polenta or grits.