Friday, February 18, 2011

Anasazi Beans

I believe I have mentioned previously that I love the flavor of beans. So naturally, when I came across a new type of bean that I had never eaten before, I became quite curious and had to try it. Anasazi Beans do not require soaking and cook in about 2/3 of the time that it takes for other beans to cook. These beans come from the Anasazi Indians who were cliff dwellers. The beans were discovered within the ruins in the early 1900's.

Anasazi Beans

2 1/2 cup Anasazi beans (rinsed)
6 cups water (make sure beans are well covered)
1 ham hock (smoked)
2 tsp. garlic powder
1/4 medium onion, diced (I used Walla Walla Sweet)
2 bay leaves
1/8 tsp. Cayenne Pepper (optional)
2 tsp. salt
1 tsp. pepper

Directions:

Saute onions in skillet until limp, translucent, and slightly brown along the edges. Place in crock pot along with beans, water, salt,pepper garlic powder, cayenne pepper, bay leaves, and ham hock.

Turn crock put on high. Cook for 3 hours checking regularly to ensure there is plenty of water (should always cover the beans by at least 1/2 inch of water).

Anasazi beans are delicious served with a slice of gluten free corn bread, a few gluten free tortillas, or rice.

Tonight, we ate our Anasazi beans over a bed of jasmine rice, sprinkled with hemp seeds. We also enjoyed eating a buttered slice of the gluten free potato, rosemary, garlic bread that we picked up last night at our local CSA. Delicious!

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