Anasazi Bean Soup
Monday, 26 May 2008
DescriptionAlthough 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.
At a glance
New Mexico Green
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.