Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Ground red chile (opt)
1 t 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.
