Wednesday, July 25, 2007

Anasazi Beans and Rice

This is a recipe I just threw together without an actual recipe. I received the Anasazi beans in my CSA package. You can also find these beans online and health food stores. What are Anasazi beans? These lovely burgundy and white beans are an heirloom variety first cultivated around 130 CE in the American Southwest. After the abandonment of the Anasazi pueblos around 1200 CE, they survived in the wild and in a few Native American gardens until being rediscovered in the late twentieth century. Now widely cultivated, this sweet, digestible bean is popular in Southwestern recipes — especially soups — and is an excellent choice for homemade refried beans. Anasazi beans cook faster than many other beans.

1 lb Anasazi beans, sorted, rinsed and soaked over night
1 onion chopped
4 Italian sausages, chopped and cooked
1 package dried onion soup
2 cups cooked brown rice

I placed the soaked beans in the crockpot with water about an inch higher than the beans. I added the chopped onions, sausages, and dried soup. I cooked on low for 8 hours. Add salt and pepper to taste. Then I added two cups cooked brown rice to the beans and served.

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