• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Anasazi Bean Soup

Monday, 26 May 2008

Description

Although new to many people, these colorful beans date back to the ancient, cliff-dwelling Anasazi Indians. Slightly sweeter than pinto beans, they also tend to hold their shape better when cooked. If not available, substitute pinto beans in this recipe.

Ingredients

At a glance
Cuisine
New Mexican
Ingredient
Beans
Cooking Method
Boil
Heat Level
1
Chile
New Mexico Green
Meal/Course
Lunch
Dinner
Appetizer/Hors d'oeuvre
Main Course
Serves
4-6
  • 1 cup dried Anasazi or pinto beans

  • 1 lamb chop, meat diced, bone reserved

  • 2 teaspoons vegetable oil

  • 2 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

  • 6 cups liquid, bean water and beef broth

  • 1 medium onion, chopped

  • 2 large cloves garlic, minced

  • 1 teaspoon epazote (optional)

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon ground cumin

Methods/steps

Cover the beans with water and soak overnight.

Quickly brown the meat in the oil.

Add all the ingredients, including the lamb bone, to the beans, and bring to a boil. Reduce the heat, cover, and simmer for 2 to 3 hours, or until the beans are tender. Remove the bone, season with salt and pepper and serve.

 

NOTE: This recipe requires advance preparation.

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.