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
Archaic and Basketmaker People of New Mexico
Beginning perhaps around 8,800 years ago, people in the American Southwest – El Norte Mexicano region responded to changes in climate. These changes are categorized into a set of eras known as Basketmaker eras that are so named after how the people used plant fibers to make their household goods and articles of clothing. They become the Anasazi and Mogollon, ancestors to the Pueblo Indians.
The Devil's in the Distilling (Stout Conversations - Craft Beer Stories)
Episode 40 - It's our first craft distillery, and we are so excited! Before we delve into the story behind Devil's Head Distiller yin Englewood, Colorado, we wanted to know more about the distilling process.
Ryan White, founder and head distiller at Devil's Head specializes in gin, vodka, and aquavit. His knowledge and passion is bound to become yours.
Check out Devil's Head Distillery by paying them a visit in person or online.
We’d love to hear from you. In part two, Ryan talks about becoming the first distillery in Englewood since Prohibition. He actually helped change the laws to make this happen. What are some laws currently on the books that you would love to see gone forever? Let us know in the comments below or by following the link.
Tune in for part two (coming soon) of Devil’s Head Distillery where Ryan talks more about the story behind Devil’s Head and all the challenges that come along with being the first to open a distillery in Englewood, Colorado, since Prohibition.
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Video Quick Links to Highlighted Topics
1:11 On Site from Grain to Bottle
Ryan walks us through the basic stages of distilling.
4:07 Distilling Differences
Ryan goes into a bit more detail about how he specifically distills for vodka, gin, or aquavit, including the botanicals used to instill the specific flavors into the spirits.
5:38 Distilling Botanicals
Ryan touches on the three ways of doing a botanical distillation. Considering himself a purist, he doesn’t cut corners and his passion for the craft is evident in his knowledge of the entire process.
8:31 The Final Spirit Run
Heads, hearts, and tails are common terms used in this stage of the process. Ryan goes into detail about each of these terms.
12:07 Pop Rocks?!
Spotting Pop Rocks candy on the shelves, Ken could not let this go. Turns out, they are used for a popular cocktail called the Electric Kool-Aid. Kool!
12:48 What is Aquavit?
Ryan was the first producer of Aquavit in Colorado, and there are not many US distilleries that offer this unique Scandinavian spirit.
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Blue Cornmeal
The blue corn meal in this video was provided by the Pueblo of Pojoaque Bison & Agriculture Departement
Ancient Ones of Western Colorado
Anasazi Bean Stew Cornmeal - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Anasazi Bean Stew Cornmeal Recipe.
A recipe from the KC Soups & Stews collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 tb : Low-sodium Tamari
5 1/4 oz : Extra-firm Silken Tofu
2 c : Onions; Chopped
1 : (7') Strip Kombu; Rinsed
1 1/2 c : Sliced Carrots
1/8 ts : Baking Powder
1/2 c : Cornmeal
3 c : Water
3 : Bay Leaves
2 c : Tomato Puree
1 1/2 c : Anasazi Beans
1/4 ts : Sea Salt
2 ts : Dried Savory
1 c : Celery; Chopped
1 tb : Balsamic Vinegar
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.
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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