Title: Anasazi Beans with Juniper
Yield: 4 Servings
2 c Dried Anasazi or pinto beans
10 Coriander seeds
8 Juniper berries
1 sm Noion
1 tb Sunflower seed or light
1 ts Ground red chile (opt)
1 ts Dried Mexican or Greek
2 1/2 qt Water
Uncomplicated and satisfying, this recipe for anasazi beans is from
Deborah Madison’s “The Savory Way.”
You can find juniper berries in the spice section of specialty food
Sort through the beans, rinse them well, cover them with cold water,
and set them aside for six hours or overnight. (Or use the
Bruise the seeds and berries in a mortar, and chop the onion into
Warm the oil in a wide-bottomed soup pot; add the onions, coriander
seeds, juniper berries, chile and oregano. Cook together over medium
heat for 3 or 4 minutes, stirring occasionally.
Drain the beans and add them to the pot along with the fresh water.
Bring to a boil; then lower the heat and simmer for 40 minutes. Add
salt to taste and continue cooking until the beans are as tender as
you like them ~ probably another 30 minutes or so. When done, check
the seasoning. Serve the beans in a bowl with the broth.
Suggestion: There are lots of tasty additions you can use – cilantro,
mint, scallions, sour cream, cheese and so on. But try the beans plain
Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0
milligrams cholesterol, 27.6 milligrams sodium; 11 percent of calories
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.