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.