How To make Anasazi Beans with Juniper
2 c Dried Anasazi or pinto beans
10 Coriander seeds
8 Juniper berries
1 sm Onion
1 tb Sunflower seed or light
-olive oil 1 ts Ground red chile (opt)
1 ts Dried Mexican or Greek
-oregano 2 1/2 qt Water
Salt Uncomplicated and satisfying, this recipe for anasazi beans is from Deborah Madison's "The Savory Way." You can find juniper berries in the spice section of specialty food markets. Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. (Or use the quick-soaking method.) Bruise the seeds and berries in a mortar, and chop the onion into small squares. Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano. Cook together over medium heat for 3 or 4 minutes, stirring occasionally.
Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so. When done, check the seasoning. Serve the beans in a bowl with the broth. Suggestion: There are lots of tasty additions you can use - cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first. Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0 milligrams cholesterol, 27.6 milligrams sodium; 11 percent of calories form fat.
How To make Anasazi Beans with Juniper's Videos
Anasazi Bean Soup - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Anasazi Bean Soup Recipe.
A recipe from the KC Soups & Stews collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 lg : Garlic Cloves; Pressed
1 c : Anasazi Beans, Dry; Picked
Vegetable Stock or Water
1 : Jalapeno or Other Pepper;
Green Onions; Minced, And/or
1/2 ts : Cumin
1 md : Onion; Chopped
1/4 ts : Coriander
Salt to Taste
Anasazi Beans Juniper - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Anasazi Beans Juniper Recipe.
A recipe from the KC Side Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 ts : Ground Red Chile (Opt)
10 : Coriander Seeds
Salt
1 ts : Dried Mexican or Greek
2 1/2 qt : Water
1 sm : Noion
2 c : Dried Anasazi or Pinto Beans
8 : Juniper Berries
1 tb : Sunflower Seed or Light
Native Nevada Nature Episode 12: The Juniper
Check out our desert with Explorer Torie with the Climate Action Team (under NCL at the time) for Native Nevada Nature, our episodic presentation to learn about one plant or one animal species within our desert.
This episode features one of our most common montane species of plants, the Juniper!
Devon G. Peña, Ph.D. :: The San Luis Food Sovereignty Initiative: Deep Seeds and First Foods
The 12th annual San Luis Valley Seed Exchange was held April 2, 2022. The Speaker Series theme was Nourishing Our Bodies Through the Garden.
★゜・。。・゜゜・。。・゜☆゜・。。・゜゜・。。・゜★゜・。。・゜゜・。。・゜☆゜
The ‘Deep Seeds’ of the San Luis Food Sovereignty project are the native landrace varieties of concho corn, bolita bean, and calabazas that acequia farmers have stewarded for generations. The ‘First Foods’ are the heritage recipes and cuisine grounded in these crops which creates a community’s culinary and taste memories. The revival of traditional multi-crop acequia farming methods by our cooperative of “community farmers” will revive the planting of Deep Seeds and the nourishment of our bodies by First Foods, in an initiative based on the principle that the garden is our pharmacy and our food is our medicine.
Dr. Peña is a biodynamic farmer, seed saver, plant breeder, and philanthropist. He is Founder and President of The Acequia Institute (TAI), a Colorado-based non-profit foundation dedicated to supporting the environmental and food justice movements. He manages the Institute’s 181-acre acequia farm in Viejo San Acacio under a conservation easement with Colorado Open Lands. Since 2006, TAI has provided more than $180,000 in direct-to-producer grants, scholarships, fellowships, and support for acequia and other traditional and Indigenous farmers and their children. In December 2021, TAI was awarded a $1.5 million grant from The Colorado Health Foundation for ia two-year “San Luis Food Sovereignty Initiative” which includes the restoration of the historic R&R Market (est. 1857) and its conversion into a community food cooperative, mutual aid center, and food sovereignty incubator.
Read more about Dr. Peña’s work at
★゜・。。・゜゜・。。・゜☆゜・。。・゜゜・。。・゜★゜・。。・゜゜・。。・゜☆
#SLVSeedExchange
#SpeakerSeries
#FoodSecurity
#FoodSovereignty
#SanLuisValley
#RioGrandeFoodShed
Navajo Grandma: GENE DOUTHIT & FEATHER SKY RE: Edible & Medicinal Plants
Navajo Grandma wants to thank Gene Douthit and Feather Sky for asking the LIVE question about Edible and Medicinal Plants. Thank you, Thank you!!
Harvesting Time In The Resilience Garden – Blue Corn
This Session was recorded on October 20th, 2020
It features
Traditional drying methods of corn:
Corn Braiding Demo
Windowing
Husking the Corn
Guest Presenter: Chef Ray from the Indian Pueblo Cultural Center will be doing a traditional food cooking demonstration in our horno oven using corn, beans, and squash.
Download lessons from our Indigenous Wisdom Curriculum that pair well with this month’s Season’s of Growth: