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Anasazi beans recipe

Smoked Anasazi Beans with Fresh Herbs

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Beautiful burgundy-and-white heirloom beans, known as Anasazi beans, have a long history in the Southwest. Cooks who desire something more delicate than black beans but more flavourful than pinto beans value them because of their moderate sweetness, rapid cooking time, and speckled hue.
A hearty, rustic dish full of warmth and depth is produced when these beans are slowly cooked with smoke, herbs, aromatics, and vegetables.
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Total Time 2 hours 26 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Calories: 42
Ingredients Method Nutrition

Ingredients
  

  • For the Beans
  • 2 cups dried Anasazi beans soaked overnight OR quick-soaked
  • 6 cups water or vegetable broth
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 1 large tomato chopped (or ½ cup crushed tomatoes)
  • 1 medium carrot diced
  • 1 celery stalk diced
  • 1 tbsp olive oil
  • 1 bay leaf
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • ½ tsp chili flakes optional
  • 1 tsp salt adjust later
  • ½ tsp black pepper
  • For the Smoky Flavor
  • Choose one or combine for deeper flavor:
  • ½ tsp liquid smoke or
  • 1 tsp smoked salt or
  • Extra 1 tsp smoked paprika or
  • A small piece of smoked ham bone non-veg option
  • Fresh Herbs
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh parsley
  • 1 tbsp fresh oregano or 1 tsp dried
  • 1 tbsp fresh thyme leaves
  • Optional Add-ins
  • Corn kernels
  • Spinach or kale
  • Lime juice
  • Diced bell peppers
  • A splash of apple cider vinegar for acidity

Method
 

  1. Soak the beans
    Ansari beans recipe
  2. For cooking to be consistent, soaking is necessary. You could:
  3. Overnight soak:
  4. Rinse beans completely.
  5. Place in a basin with enough water to cover by 2 inches.
  6. Soak throughout the entire night.
  7. Quick soak:
  8. Boil beans in water for 5 minutes.
  9. Turn off heat and cover.
  10. Let rest for 1 hour.
  11. Drain after soaking.
  12. Sauté the aromatics
  13. Heat olive oil in a large pot over medium heat. Add:
  14. Chopped onion
  15. Garlic
  16. Carrot
  17. Celery
  18. The veggies should soften and start to smell after 5 to 7 minutes of sautéing. The flavour basis is formed in this stage.
  19. Add tomatoes and spices
  20. Add chopped tomato (or crushed tomatoes) along with:
  21. Cumin
  22. Smoked paprika
  23. Chili flakes
  24. Cook for 2–3 minutes until the tomatoes soften and coat the vegetables.
  25. Add the beans and liquid
  26. Add the soaked, drained Anasazi beans to the pot. Pour in:
  27. 6 cups water or broth
  28. Bay leaf
  29. Salt
  30. Pepper
  31. Stir well.
  32. If using liquid smoke, smoked salt, or ham bone, add it now.
  33. Simmer slowly
  34. 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.
  35. Start monitoring at 55 minutes since Anasazi beans cook more quickly than other beans. Beans ought to be:
  36. Soft
  37. Creamy
  38. But still holding shape
  39. If the mixture becomes too thick, add warm water as needed.
  40. Add fresh herbs
  41. Once the beans are fully cooked, stir in:
  42. Cilantro
  43. Parsley
  44. Oregano
  45. Thyme
  46. Cook for 5 more minutes to infuse the herbal freshness into the smoky broth.
    Anasazi Beans
  47. Adjust seasoning
  48. Taste and add:
  49. More salt
  50. Black pepper
  51. Lime/lemon juice for brightness
  52. Extra smoked paprika for deeper smoke
  53. Serve hot
  54. Serve the beans warm as:
  55. A filling for tacos, burritos, or wraps; a side dish with rice; a protein basis for grain bowls
  56. A toast topping
  57. Add a drizzle of olive oil and some fresh herbs as garnish.

Nutrition

Calories: 42kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 588mgPotassium: 54mgFiber: 1gSugar: 0.1gVitamin A: 418IUVitamin C: 4mgCalcium: 21mgIron: 1mg

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