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Anasazi Beans

Anasazi Beans

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Anasazi Beans, also called "New Mexico Cave Beans," are a small heirloom-variety legume related to the kidney bean. The 1/2-inch beans have a distinctive dappled burgundy and cream color pattern.

16oz. Package

Recipe as shown in the picture: Anasazi Bean Stew with Turkey Sausage

Tender, hearty Anasazi Beans fill this stew along with turkey sausage for a delicious blend of tastes and textures.

Prep time: 15 min

Cook time: 50 min

Total time: 65 min

Ingredients:

Makes 12 Servings

  • 2 Cups Anasazi Beans, soaked and drained

  • 1 Pound Turkey Sausage

  • 1 Tablespoon Vegetable Oil

  • 2 Onions, diced

  • 1 Red Bell Pepper, diced

  • 2 Celery Stalks, chopped

  • 1 Whole De Arbol Chiles, minced

  • 5 Cloves Garlic, chopped

  • 1 Tablespoon Worcestershire Sauce

  • 1 12-Ounce Can Diced Tomatoes

  • 2 Cups Chicken Broth

  • 3 Tablespoons White Wine Vinegar

  • Ground Black Peppercorns

  • Kosher Sea Slat Flakes

  • 4 Scallions, chopped

  • 1/2 Bunch Cilantro, chopped

  • DIRECTIONS

    1. Cover beans with 6 cups cold water and bring to a gentle boil. Cook for 20 minutes then drain. Set aside.

    2. Heat turkey sausage and oil in 2-quart pot over medium heat. Brown sausage and crumble with wooden spoon.

    3. When sausage is cooked, add onions, bell pepper, celery, garlic, chile, Worcestershire sauce, tomatoes and chicken broth. Reduce heat to a low simmer and cook for another 30 minutes, or until beans are tender. Do not add salt before beans are cooked.

    4. Just before serving, stir in vinegar, scallions and cilantro, and season to taste with salt and black pepper.

Absorb marinades and vinaigrettes well, making them ideal for bean salads

Well suited to Southwestern cuisine

A hearty addition to soups, chilis and casseroles

Can replace pinto beans in any application 

Carefully sort beans and rinse thoroughly. Soak overnight in refrigeration. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, then reduce heat and simmer, covered, for 1 hour, or until tender.

Mild flavor and firm texture

Rich in potassium, iron and folate

Non-Perishable

 

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