Name: Anasazi Beans
Yield: Makes about 7 cups slightly soupy beans-broth
Cuisine: United States
Ingredients: 3 to 4 fresh sage leaves; 2 medium onions, minced; 2 tablespoons bacon drippings or butter; 2 teaspoons salt; 2 cups Anasazi beans, soaked overnight in two changes of water and drained; 1 teaspoon dried chile pepper flakes, or to taste; 4 cups cooked Plain Wild Rice; 2 tablespoons cider vinegar; Fresh flat-leaf parsley leaves, coarsely torn, or ¼ cup chopped fresh chives

Preparation info

Makes about
7 cups
slightly soupy beans-broth

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

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).