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Add a photoServings: 4
Ingredients
- 2 x Beans, Anasazi dry or possibly Pinto Beans
- 10 x Coriander seeds
- 8 x Juniper berries
- 1 sm Onion
- 1 Tbsp. Oil, sunflower or possibly light extra virgin olive oil
- 1 tsp Chile, red, grnd 1 ts Oregano, Mexican or possibly Greek)
- 2 1/2 quart -water Salt
Directions
- Sort through the beans, rinse them well, cover them with cool water and set them aside for 6 hrs or possibly overnight. Bruise the seeds and berries in a mortar and chop the onion into small squares.
- Hot the oil in a wide-bottomed soup pot; add in the onions, coriander seeds, juniper berries, chili and oregano. Cook together over medium heat for 3 to 4 min, stirring occasionally. Drain the beans and add in them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 min. Add in salt to taste and continue cooking till the beans are as tender as you like them - probably another 30 min or possibly so. When done, check the seasonings.
- Serve the beans in a bowl with the broth.
- There are a lot of tasty additions you can use - cilantro, mint, scallions, spoonfuls of thick Mexican cream, cheese and so forth, but try the beans plain first. They should have a wonderful clean, uncluttered taste which can be quite refreshing.
- Anasazi is a Navajo word which means "ancient one". The beans are pretty, mottled purple and white. They were grown in ancient times by the Anasazi Indians and now are being cultivated in Colorado. They can be found in natural food stores.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 4 servings | |
| Calories 37 | |
| Calories from Fat 30 | 81% |
| Total Fat 3.42g | 4% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 24mg | 1% |
| Total Carbs 1.5g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.67g | 0% |
| Protein 0.18g | 0% |
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