The Anasazi bean has a distinct flavor that is worth exploring. The beans were grown by the Anasazi Indians of New Mexico and the old west. The addition of the Chorizo is an attempt to use a similar meat as was used by the indians.
- 1 lb. Anasazi Beans
- 1 lb. Chorizo sausage, remove casings.
- 1 white onion">onion or sweet yellow onion">onion
- 2-3 cloves of Garlic mashed
- 1 jalapeno pepper seeded and diced
- 1 small can of Sun Dried Tomatos
- 4 cups of Beef Broth or Chicken Broth
- Salt and Pepper
- rinse the Anasazi beans and remove any foreign matter. Place in a glass bowl or use the crock to soak beans over night. Cover beans with plenty of water, at least 4 inches..
- Remove casings from Chorizo and fry for about 10 or 12 minutes, Remove from skillet and place to the side. Using a couple table spoons of the rendered fat, saute the onions and Jalapeno until onion is translucent then add mashed garlic and saute for about 3 or 4 minutes.. DO NOT BURN THE GARLIC.
- Place beans in the crock pot and add the broth along with the meat mixture and sun dried tomatoes. Cook on low for about 6 to 8 hrs. or until the beans are tender. Of faster, on high for 4 hours.
- Now to be authentic, you can add corn or better yet,, hominy and any other hot or mild peppers.
- When the beans are just about done, season with salt & pepper
|Amount Per Serving||%DV|
|Serving Size 218g|
|Recipe makes 8 servings|
|Calories from Fat 242||61%|
|Total Fat 26.8g||34%|
|Saturated Fat 8.89g||36%|
|Trans Fat 0.0g|
|Total Carbs 20.58g||5%|
|Dietary Fiber 1.7g||6%|