I am always looking for new things to eat that are healthy, inexpensive, gluten free and good tasting. The other day when we were in Parker, I found these Anasazi Beans. I had read about them in cookbooks and on the internet, but I had never seen any in a store. They were more expensive than other kinds of dried beans, about twice as much for a 16 oz bag. I bought them anyway and brought them home.
I couldn’t wait to take them out of the bag and take a picure of them. I mean, they are so pretty just sitting there in the pot:
I made bean soup with them, adding some chopped celery, onion, garlic, basil, thyme, and black pepper. I don’t usually add any salt to the pot when I am cooking dried beans. It makes them tough and chewy, so we add the salt after they are cooked if they need any. I have always added some sort of meat to the pot when I cook beans, but this time, since we are trying to eat less meat, I did not add any at all. We wanted to see how good dried beans could be with no meat added.
Also, I have found that if you either soak the beans overnight, or put them in a pot with water, bring to a boil and cook for 5 minutes, then pour off the water and rinse the beans well, you won’t get the flatulence usually associated with eating beans. (It works, believe me, I know it does!)
After you rinse the beans, add them to the crockpot with the other ingredients. I cooked these beans for about 4 hours on high, then turned them off and let them sit overnight in the crockpot. The second day, I turned the crockpot on high and cooked them another two hours. The soup turned out just right. I served it with homemade guacamole spooned on top, and cornbread on the side. The guacamole added just the right amount of mmmmmmmmmm to this soup.
Now isn’t that a beautiful bowl of soup?
Smells good. Do you feel like an Anasazi now?
I love anasazi beans (and all beans, as far as I know)! Have you tried adzuki beans yet?
Mmmmmm! Looks delicious! I always soak my beans overnight, then I cook them for awhile, then drain and rinse otherwise they seem to be slimy. I didn’t know that I was making them less gassy.
What was the verdict on the Anasazi beans?
So I’m guessing the beans were good without the meat. It sure does look beautiful and I do love me some guacamole! Yum. I think I need to make a bean soup like this soon.
Boy, they sure look good!
Thanks for visiting my blog and leaving your “I Know He Loves Me When…” comments. My! What an interesting life you must lead! I couldn’t imagine traveling around and just finding work as you need it. I wish you much happiness and prosperity.
I’ve never seen those sold at our local grocery stores. They look wonderful!
Hey gal
I got some of those beans when in Utah in November visiting daughter. Never had them before and yes,they looked so pretty. So now I know how to cook them. Think I will add some ham to mine. I love dried beans and been having a taste for navy beans and cornbread, but think these will fill the bill just fine. Thanks
I’ve never tried Anasazi beans before. It’s funny, I’m making a bean soup right now as we speak! I love to make soup. More than I love eating it, I love to make it.
The guac? Nice touch!
Those look like cow spotted beans! How fun!!
Dahling, the zoup l@@ks vonduba. I usually bring my dried beans to a boil for 5 minutes, then turn the heat off to let them soak for an hour or so. I’ve found it takes less time to cook that way and they plump up. I’ve never heard of these beans…maybe somebody I know could send me some sometime 😉
It IS pretty and sounds delicious!
Okay, so the anasazi beans cost a little more than other beans, but the taste makes up for it. What I do is pour boiling water over the beans so they’re covered by two or three inches, let them soak for three hour, then drain and rinse them. (This de-gasses any kind of beans.) Then I put them in a pot with either a ham bone or some sausage and cook them until they’re tender. YUMMO!