Anasazi beans (also known as New Mexico cave beans or Appaloosa beans) are an heirloom variety of small, creamy-colored beans that have a mild flavor, good texture, and nice aroma.
1 cup anasazi beans, dry, picked over and rinsed
1 medium onion, chopped
2 cloves garlic, pressed or minced
1/4 teaspoon coriander
1/2 teaspoon cumin
1 jalapeno or other pepper, finely chopped
vegetable stock or water
salt, to taste
minced green onions or cilantro leaves for garnish
Cover the beans in water and soak overnight, allowing extra water for expansion. Drain, reserving soaking water. Measure soaking water and add stock or water to equal 6 cups. Pour into pot.
Add remaining ingredients except salt and bring to a boil. Cover, reduce heat and cook at a low simmer for 1 1/2 to 2 hours, or until beans are tender. season with salt to taste and serve hot, garnished with green onion and/or cilantro.
sandyu42
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reviews & comments
March 19, 2014
I love this soup....Been making it for years...I like to start mine with bacon...And I add the cilantro after I turn the heat off...Simple and yummy with fresh salsa, skirt steak, and toasted corn tortillas
June 7, 2012
Just made this in my steam oven took about 1hr. Just be careful that your jalapeno is not too hot. Great tasting, will keep you satiated, maybe even lose weight. I also had homemade chicken stock on hand and used that. Could be served with a crunchy bread. Great and tastey!!!