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Anasazi & pinto beans with hominy & green chiles

Yield: 6 Servings

1 1/2 c Dried anasazi beans      1 1/2 c Dried pinto beans
10 c Water      1 ts Salt
3 c Dried indian hominy      3 Green anaheim chiles

for -garnish Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt cover and simmer slowly 2 to 2 1/2 hours until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning. Add hominy and simmer covered 1 hour stirring occasionally. The hominy and beans should be very soft and moist but not too watery. While the beans and hominy are cooking roast peel seed and dice the chiles. Sprinkle on top of the cooked beans for garnish. ***** Most southwestern Indians grow beans. The Hopis grow a variety of beans in terraces along their high mesas where the crop is irrigated by natural springs. After the harvest the beans are dried and stored. Some beans are used for ceremonial purposes - from weddings to Kachina dances - while others are used for their day-to-day meals. For suburban and city dwellers I've found that pinto beans white beans or red beans work well but I suggest you also experiment with some of the other varieties of beans - like anasazi beans - that are now available commercially. Or you may want to be adventuresome and grow your own variety. To round out this meal the beans can be served with Lamb Stuffed Green Chiles Pan Fried Trout or Venison Steaks and one of the many Indian breads such as Piki bread Indian Frybread or Adobe Bread. ***Note*** Anasazi Navajo for "the ancient ones" is the name given to the Native Americans who created the cliff dwellings in the Southwest. The sweet-tasting anasazi bean one of the first foods cultivated by Native Americans is high in protein and other nutrients. It also has a beautiful color. From "Native American Cooking by Lois Ellen Frank MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ANASAZI BEAN SOUP Categories: Vegetarian, Soups Yield: 4 Servings 1 c Anasazi beans, dry; picked -over and rinsed Vegetable stock or water 1 md Onion; chopped 2 lg Garlic cloves; pressed or -minced 1/4 ts Coriander 1/2 ts Cumin 1 Jalapeno or other pepper; -finelychopped Salt to taste Green onions; minced, and/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 andcook 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. Makes 4 servings. Per serving: 183 cal; 10 g prot; .9 g fat; 32 g carb; 0 chol; 422 mg sod; 6 g fiber; vegan. Vegetarian Times, Nov 93/MM by DEEANNE MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ANASAZI BEAN SPREAD Categories: Appetizers, Dips Yield: 1 Recipe 1 c Cooked AM Anasazi Beans 1/2 md Onion 1 Celery stalk 1/4 c Tofu, drained 1 tb AM Unrefined Olive Oil 1/2 ts Vege-sal -OR- similar seasoning 1/2 ts Chili powder 1/2 ts Oregano 1/2 ts Basil 1/4 ts Garlic powder Blend together in blender or food processor until smooth. Great for dips or sandwich spread. Source: Arrowhead Mills The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills Inc. Electronic format courtesy of: Karen Mintzias

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