Anasazi Beans

Anansazi beans are native to the American Southwest. They’re a very attractive mottled dark red and cream, and fortunately they are becoming more available in grocery stores across the country. They lose color when they’re cooked, turning a pale pinkish color while holding on to a dark red patch around the seed hollow. If you can’t find Anasazi beans, substitute kidney beans (similar cooking time) or small red beans (slightly shorter cooking time).