If you’ve never had anasazi beans before, you’re missing out on a really tasty and healthy treat! They’re easy to find; just check Amazon or your local grocery store!
Indians in New Mexico were the first people to grow anasazi beans thousands of years ago. They are also called adzuki and appaloosa beans. “The name Anasazi is a Navajo word given to another tribe thought to be ancient Pueblo Native Americans. It could mean “Ancient Ones” or “Ancient Enemies. ” The Anasazi tribe existed from approximately 200-1300 A. D. ”.
Unverified reports say that while ruins were being dug up in the 1950s, a clay pot with some of these beans was found. Even though they were in ruins, these beans were able to grow! Anasazi beans, which look a bit like pintos, are more “beautiful” because they are deeper in color and have white spots and patterns on them. When they cook up, they resemble a small red kidney bean without the gorgeous speckling.
They are basically an “heirloom” bean and can be used in a lot of different ways, like in chili, stews, soups, refried beans, and more. They’re infused with protein, good healthy starches and fiber. Anasazis are also rich in potassium, iron and folate.
Packed with protein and fiber, plus an incredibly great taste, Anasazi beans are a little different. Surprisingly, they cook a tad bit faster. About 20% less cooking time is needed for Anasazi beans to become tender than for other similar types of beans, like pinto beans. The good news is that Anasazi beans don’t have as many of those chemicals that make beans toot and gas!
To go over this one more time, the best thing about these beans is that they make you gassier than pinto beans. In fact, they make you gassier about 25% less! So, have a second bowl!
There are also Hillbilly Baby Lima Beans that you can try if you want lima beans that are creamier and almost like gravy.
I really enjoy pinto beans, and I have some great recipes for cooking them that come from my Appalachian heritage. I grew up in southern West Virginia, which is a coal mining area. There was always a big pot of pinto beans on the stove in almost every coal camp house kitchen.
Anasazi beans are a delicious and nutritious bean variety that can be a great addition to many dishes. Though not as common as pinto or black beans anasazi beans are worth seeking out and are fairly easy to cook at home. Follow this guide to learn all about anasazi beans and how to cook them perfectly.
Anasazi beans are a type of pinto bean native to the southwestern United States. They are large kidney-shaped beans that are cream-colored with reddish-brown speckles. When cooked, anasazi beans have a sweet earthy flavor and a creamy texture.
Some key facts about anasazi beans:
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They are also known as Jacob’s Cattle beans or Cave beans. The name “anasazi” comes from the Anasazi people who were inhabitants of the southwestern U.S. centuries ago.
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Anasazi beans are similar to pinto beans but have a more complex, richer flavor.
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They hold their shape well when cooked, making them great in soups, stews, and salads.
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Anasazi beans are an excellent source of protein and fiber. One cup cooked provides around 15 grams of protein and fiber.
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They are lower in phytic acid than some other beans, making their nutrients highly bioavailable.
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Anasazi beans have approximately 15-25% lower carbohydrate content than other bean varieties.
How to Select and Store Anasazi Beans
When shopping for anasazi beans, look for beans that are uniform in size and have an even cream color with reddish-brown speckles. Avoid beans that appear wrinkled, cracked, or discolored.
Anasazi beans can be purchased dried or canned. Dried beans are more economical and allow you to control the sodium content. Look for dried anasazi beans at natural food stores, specialty grocers, or online.
If buying canned, look for low sodium or no salt added varieties. Canned beans are quicker and more convenient but are also more expensive. Check the ingredient list and avoid canned varieties with additives.
Store dried anasazi beans in an airtight container in a cool, dry place away from sunlight. They will keep for up to 12 months. Refrigerate cooked anasazi beans in a covered container for up to 5 days. You can also freeze cooked beans for several months.
How to Cook Anasazi Beans from Dried
Cooking anasazi beans from dried is easy but does require some advance preparation. Here are simple steps for cooking perfect anasazi beans every time:
1. Rinse the beans. Place the dried beans in a colander and rinse thoroughly under cool water. Pick out any damaged beans or debris.
2. Soak the beans. Place the beans in a large bowl and cover with at least 2 inches of cool water. Let soak at room temperature for 5-8 hours or overnight. The longer beans soak, the quicker they will cook.
3. Drain and rinse the beans. Drain the water and rinse the beans again.
4. Place beans in a pot and cover with fresh water. Place the soaked beans in a cooking pot and cover with fresh cool water by at least 1 inch.
5. Bring to a boil then reduce to a simmer. Bring the beans to a boil over high heat. Once boiling, reduce heat to low to maintain a gentle simmer.
6. Simmer until tender. Simmer the beans for 1-2 hours until tender. Cooking time varies based on soaking time and the age of the beans.
7. Season and serve. Once tender, season the beans as desired. Salt should only be added at the end to prevent toughening the beans.
Most bean recipes will provide instructions for cooking times, seasoning, and using the cooked beans in recipes. Anasazi beans pair deliciously with spices like cumin, chili powder, garlic, onion, and cilantro.
Tips for Cooking Anasazi Beans
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Always soak dried anasazi beans before cooking. Soaking helps reduce cooking time and makes beans more digestible.
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Simmer beans gently to prevent bursting. Bring to a boil then reduce heat.
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Add acidic ingredients like tomatoes, vinegar, lemon juice near the end to preserve texture.
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Cook beans in broth or water. Salt can prevent beans from softening. Only add salt at the end.
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Undercooked beans can cause digestive upset. Make sure beans are fully tender before serving.
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One cup dried beans makes 2-3 cups cooked beans. Dried beans expand significantly when cooked.
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Cook beans in a pot with a tight-fitting lid and stir occasionally. Low and slow is best for even cooking.
Anasazi Bean Recipes to Try
Once you’ve mastered the basics of cooking anasazi beans, it’s time to put them to use! Here are some delicious recipes to showcase these special beans:
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Anasazi Bean Chili – Sauté onion, peppers, garlic, cumin, and chili powder. Add tomatoes, stock, and anasazi beans. Simmer until thickened. Top with avocado, yogurt, and cilantro.
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Anasazi Bean Soup – Sautee veggies in olive oil. Add broth, anasazi beans, and shredded chicken. Season with chili powder and cumin.
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Anasazi Bean Salad – Toss cooked anasazi beans with corn, diced bell pepper, red onion, cilantro, lime juice, and olive oil.
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Anasazi Bean and Sweet Potato Tacos – Saute anasazi beans with sweet potato and spices. Serve in warmed corn tortillas with shredded lettuce, tomato, avocado, and queso fresco.
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Anasazi Bean Hummus – Blend cooked anasazi beans with garlic, lemon juice, tahini, and olive oil. Serve with raw vegetables or pita chips.
The mild flavor and creamy texture of anasazi beans allows them to work well in a wide variety of dishes. They make a nutritious substitute for both pinto and black beans.
Storing and Freezing Leftover Cooked Anasazi Beans
Like other beans, cooked anasazi beans keep well for 3-5 days stored in an airtight container in the refrigerator. To freeze, allow beans to cool completely before transferring to freezer bags or airtight containers. Frozen beans will keep for 3-6 months.
To use frozen beans, place them in the refrigerator overnight to thaw or submerge the sealed bag or container in cool water for a few hours until thawed. Avoid thawing beans at room temperature as this allows for bacterial growth.
Frozen or canned anasazi beans can be used in place of homemade cooked beans in many recipes. Always drain and rinse canned beans before use.
The Takeaway on Cooking Anasazi Beans
Anasazi beans are a southwestern heirloom bean treasured for their rich flavor, creamy texture, and stellar nutrient content. With a little advance planning, they are easy to cook from scratch and can be enjoyed in chili, tacos, soups, salads, and more. Their amazing taste and versatility make seeking out these special beans well worth the effort.
Southern Pinto Beans Recipes
The anasazi bean is nutritious like the pinto bean. And, when I think about these two beans, they’re really kind of like first cousins. So, if you’ve cooked pinto beans, then you’ll have no problem with this anasazi bean recipe. That being said, if you still want pinto beans, my smokey ham hock pinto beans are just what you need!
Okay, one great thing about bean recipes is that you don’t need a lot of them to make delicious food. This Anasazi bean recipe calls for five things, but not salt. Each of these five things is very important to the final beans.
I love my bean recipes to have a thick, almost gravy-like, soup texture. I’m not hugely fond of brothy and ‘watery’ beans. If you want to thin out the bean gravy then just add more water or beef stock. This type of bean is always available to me when I go camping or want to make some great cowboy beans.
Herbs for cooking just elevate and change your culinary results. And, fresh herbs are truly different in cooking than dried herbs. If you can source fresh herbs, you’ll taste the different. Plus, you’ll see the difference just in the vibrancy of the beans.
Just remember that dried herbs are more concentrated and spicier. Since dried herbs have a stronger flavor, you’ll need about a third less of them than fresh ones. Say your recipe calls for three teaspoons of fresh rosemary. You would use one teaspoon of dried rosemary instead.
I chose to use more fresh herbs in this recipe because they smell better and taste better when they are still young.
Now real cowboy beans are usually eating pinto beans. But, with this anasazi bean recipe, you can swap out the pintos and trying something new. These beans taste good and smell smokey. To make the spicy hot beans that cowboys loved, just add some finely diced jalapenos or serrano peppers.
Cowboys could soak these beans in a big pot on the chuckwagon during the day while they did other work like rounding up cattle. At night, they would be cooked over a campfire. Wow, just thinking about this makes me want to pack up the car and go camping!.
Anasazi beans, which are also called adzuki beans, are so tasty that cowboys will love them! You have to wait a little while for them to be ready to eat, but trust me, it’s worth it!
Anasazi Beans with Fresh Herbs
FAQ
Should Anasazi beans be soaked before cooking?
What is the difference between Pinto and Anasazi beans?
What is special about Anasazi beans?
How to eat Anasazi beans?
How do you cook Anasazi beans?
Here are three popular methods for cooking Anasazi beans: To cook Anasazi beans on the stovetop, start by rinsing the beans under cold water to remove any dirt or debris. Then, place the beans in a large pot and cover them with several inches of water.
What is the best way to eat beans?
The best way to eat beans is to first cook them in a large pot of water, about 4 cups of water to every 1 cup of beans. Adding lemon grass or other herbs to the water can improve the flavor. Once beans are cooked the best thing to do is combine them with cooked rice, this is because beans are low in methionine and rice is low in lysine, so combining them makes a more complete protein.
How do you eat Anasazi beans?
Burritos and Tacos: Anasazi beans can be used as a filling for burritos and tacos. Mash or partially blend them and season with spices like cumin, chili powder, and paprika. Layer them with other fillings like rice, vegetables, cheese, and salsa. Casseroles: Add cooked Anasazi beans to casseroles for an extra dose of protein and fiber.
Do Anasazi beans need to be soaked before cooking?
A: Anasazi beans do not require soaking before cooking, as they are small and tender. However, if you prefer a softer texture, you can soak the beans in cold water for 4-6 hours before cooking. Q: Are Anasazi beans gluten-free?