Stewed Anasazi Beans

Oh polenta how tasty you are

Oh polenta how tasty you are

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
  • Salt/pepper

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.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Mexican, Pork, Recipes, vegetarian and tagged , , . Bookmark the permalink.

5 Responses to Stewed Anasazi Beans

  1. Now you know I’m not a huge bean fan but somehow I found myself getting hungry just looking at this lol. Okay you’ve bewitched me.. I’ll try this bean recipe out lol

  2. laurasmess says:

    Ohhh yum. This kind of food is comfort at its best, particularly in winter (as per Australia right now. I am freezing my ass off). I love the fact that you used proper bacon fat in this rather than substituting some kind of vegetable-based oil. YES. Soooo tasty.

  3. This recipe sounds (and looks) delicious! Thanks for sharing 🙂

  4. Eva Taylor says:

    I made my very first creamy polenta for a recipe I was testing, it was incredible! Lots of butter and whipping cream but boy it was good. Too bad the beans were disappointing, particularly since they were expensive.

  5. Never heard of these!

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