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Categories:Viewed: 44 - Published at: 4 years ago
Ingredients
- 2 c. Dry Anasazi or possibly pinto beans
- 10 x Coriander seeds
- 8 x Juniper berries
- 1 sm Noion
- 1 Tbsp. Sunflower seed or possibly light extra virgin olive oil
- 1 tsp Grnd red chile (opt)
- 1 tsp Dry Mexican or possibly Greek oregano
- 2 1/2 quart Water Salt
Method
- Uncomplicated and satisfying, this recipe for anasazi beans is from Deborah Madison's "The Savory Way."
- You can find juniper berries in the spice section of specialty food markets.
- Sort through the beans, rinse them well, cover them with cool water, and set them aside for six hrs or possibly overnight.
- (Or possibly use the quick-soaking method.)
- Bruise the seeds and berries in a mortar, and chop the onion into small squares.
- Hot the oil in a wide-bottomed soup pot; add in the onions, coriander seeds, juniper berries, chile and oregano.
- Cook together over medium heat for 3 or possibly 4 min, stirring occasionally.
- Drain the beans and add in them to the pot along with the fresh water.
- Bring to a boil; then lower the heat and simmer for 40 min.
- Add in salt to taste and continue cooking till the beans are as tender as you like them probably another 30 min or possibly so.
- When done, check the seasoning.
- Serve the beans in a bowl with the broth.
- Suggestion: There are lots of tasty additions you can use - cilantro, mint, scallions, lowfat sour cream, cheese and so on.
- But try the beans plain first.
- form fat.
