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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

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.

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