How To make Anasazi and Pinto Beans with Hominy and Green Chiles
How To make Anasazi and Pinto Beans with Hominy and Green Chiles
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1 1/2 c Dried anasazi beans 1 1/2 c Dried pinto beans 10 c Water 1 ts Salt 3 c Dried indian hominy 3 ea Green anaheim chiles Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.
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Anasazi Beans
These beans, sometimes call Appaloosa beans, are very similar to pinto beans with the same amount of protein but with less gas causing properties. An ancient seed used by the Anasazi Indians, it is a distant cousin of the pinto. These beans are used in Southwestern cuisine. They are a little milder tasting than pinto beans.
Now they are more available and have become somewhat of newly rediscovered bean.
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