The page is a recipe called “Smoked Anasazi Beans Recipe with Fresh Herbs,” which uses heirloom Anasazi beans simmered until tender, then finished with smoky seasoning and a generous mix of fresh herbs.
What the recipe is
Anasazi beans are described as burgundy‑and‑white heirloom beans from the American Southwest that cook a bit faster than pinto beans and have a mild, slightly sweet flavor. The recipe presents them as a hearty, protein‑rich side or main dish with a pronounced smoky taste and herbal finish.
Key ingredients and method
The ingredient list includes dried Anasazi beans (soaked then simmered in water or broth) plus aromatics like onion and garlic, along with smoked seasonings and a blend of chopped fresh herbs added near the end. The beans are cooked low and slow until creamy inside, then combined with the smoky elements and herbs so the flavors infuse while still keeping the herbs bright and fresh.
Smoked Anasazi Beans with Fresh Herbs
Ingredients
Method
- Soak the beans
- For cooking to be consistent, soaking is necessary. You could:
- Overnight soak:
- Rinse beans completely.
- Place in a basin with enough water to cover by 2 inches.
- Soak throughout the entire night.
- Quick soak:
- Boil beans in water for 5 minutes.
- Turn off heat and cover.
- Let rest for 1 hour.
- Drain after soaking.
- Sauté the aromatics
- Heat olive oil in a large pot over medium heat. Add:
- Chopped onion
- Garlic
- Carrot
- Celery
- The veggies should soften and start to smell after 5 to 7 minutes of sautéing. The flavour basis is formed in this stage.
- Add tomatoes and spices
- Add chopped tomato (or crushed tomatoes) along with:
- Cumin
- Smoked paprika
- Chili flakes
- Cook for 2–3 minutes until the tomatoes soften and coat the vegetables.
- Add the beans and liquid
- Add the soaked, drained Anasazi beans to the pot. Pour in:
- 6 cups water or broth
- Bay leaf
- Salt
- Pepper
- Stir well.
- If using liquid smoke, smoked salt, or ham bone, add it now.
- Simmer slowly
- Reduce the heat to low after bringing the saucepan to a mild boil. Cook with a lid on for 60 to 75 minutes, stirring now and again.
- Start monitoring at 55 minutes since Anasazi beans cook more quickly than other beans. Beans ought to be:
- Soft
- Creamy
- But still holding shape
- If the mixture becomes too thick, add warm water as needed.
- Add fresh herbs
- Once the beans are fully cooked, stir in:
- Cilantro
- Parsley
- Oregano
- Thyme
- Cook for 5 more minutes to infuse the herbal freshness into the smoky broth.
- Adjust seasoning
- Taste and add:
- More salt
- Black pepper
- Lime/lemon juice for brightness
- Extra smoked paprika for deeper smoke
- Serve hot
- Serve the beans warm as:
- A filling for tacos, burritos, or wraps; a side dish with rice; a protein basis for grain bowls
- A toast topping
- Add a drizzle of olive oil and some fresh herbs as garnish.
Nutrition
Tried this recipe?
Let us know how it was!Why You’ll Love Anasazi Beans Recipe
1. Naturally flavourful and smoky
Anasazi beans’ earthy flavour is enhanced by the smoke, resulting in a rich, filling meal with few ingredients. You can also make Anasazi Bean Soup
2. Nutritious and protein-packed
Anasazi beans are rich in:
- Plant protein
- Fiber
- Minerals
- Antioxidants
A perfect meal for vegetarians, vegans, or anyone wanting healthier options.
3. It is colourful with fresh herbs.
Herbs enhance the dish’s flavour and expertly counterbalance the smoke.
4. Adaptable dish
Serve it in bowls, tacos, over rice, or just as a comforting bean stew.
5. Simple and affordable
tastes great but uses cheap pantry items.
6. Suitable for meal preparation
keeps well in the refrigerator for four to five days and freezes wonderfully for up to two months.
FAQs
1. Can I use canned beans instead of dried beans?
Yes, although there will be a minor difference in flavour. Use three cans of rinsed and drained Anasazi or pinto beans. Cut the cooking time down to 20 to 25 minutes.
2. What if I don’t have Anasazi beans?
Substitute with:
Pinto beans
Cranberry (borlotti) beans
Red beans
Black beans
These all work well with smoke and herbs.
3. How do I make the dish spicier?
Add:
Extra chili flakes
Fresh jalapeños
Chipotle in adobo
Smoked hot paprika
4. Is it possible to forego the liquid smoke?
Indeed. Choices:
Add an additional ½ tsp of smoked paprika.
Make use of smoked salt
Add a tiny bit of smoked tomato or veggie.
5. Can I boil the beans under pressure?
Indeed. Once the aromatics are sautéed, add the beans and liquid, pressure cook for 20 minutes, and then let them naturally release for 10 minutes.
Finally, add the herbs.
6. Is it possible to make this oil-free?
Indeed, sauté the veggies in a little water or broth.
Final Notes
A hearty, rustic dish that embodies ancestral cuisine with contemporary simplicity is Smoked Anasazi Beans with Fresh Herbs. The freshness of the herbs counterbalances the smoky depth to produce a rich yet refreshing dish that is ideal for big feasts, nutritious lunches, or cosy meals.
The meal is really versatile; you can change the texture, herbs, and amount of smoke to suit your tastes. Every spoonful of it offers robust flavour and sustenance, whether it is served as a filler, side dish, or stew.
Anasazi beans are perfect for both novice and seasoned cooks since they cook rapidly, absorb flavour well, and are easy to digest. You will keep coming back to this dish since it uses few ingredients and has a lot of flavour.
