Anasazi Stew Recipes

SIMPLE ANASAZI BEANS

Simple Anasazi Beans image

The Anasazi bean is an ancient heirloom bean. It has a deep reddish-brown and white spotted appearance. When cooked, the bean has a mildly sweet flavor and it turns pink.

Provided by Michelle Blackwood, RN

Time 1h

Number Of Ingredients 12

Ingredients

2 cups Anasazi Beans rinsed, soaked and drained
1 medium onion
1/2 medium bell pepper
1 s celery rib chopped
2 cloves garlic minced
1 medium carrot diced
1 teaspoon nutritional yeast flakes
2 cubes vegan bouillon or salt to taste
1/2 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika

Steps:

Sort and wash Anasazi Beans. Place the beans in a large bowl and pour cold water on them until they are completely soaked. Let it sit for 8 hours. Drain the water, and rinse the beans.
In a large pot, add soaked beans, and pour enough water so that the beans are about 1/2,-1 inch below the water surface.
Place the pot on medium heat and bring it to a boil.
Once it starts to boil, reduce the heat and let it simmer for 45 minutes.
Add onion, bell pepper, celery, garlic, carrots, nutritional yeast flakes, vegan bouillon, oregano, onion powder, garlic powder, paprika and salt.
Cook for five more minutes or until you get the consistency you like. If it is still too watery, cook for longer.

Nutrition Facts : Calories 68, Carbohydrate 12, Fat 0.7, Protein 3

REFRIED ANASAZI BEANS

Refried Anasazi Beans image

Anasazi Beans are offered by the Adobe Milling Co and can be ordered online from Colorado. Great beans! Named after the ancient Native Americans in that area. Great as a tortilla filling or side dish.

Provided by sugarpea

Categories Spreads

Time 1h45m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb dried anasazi beans
3 slices bacon, chopped
2 tablespoons onions, finely chopped
2 tablespoons green peppers, finely chopped
1 clove garlic, crushed
1/2 teaspoon chili powder

Steps:

Cook beans at a gentle boil in 3 cups water, covered, until tender, about 1 1/2 hours.
Drain beans and save liquid.
Saute onion, green pepper, garlic and bacon; mash beans together with sauteed mixture, adding a little liquid at a time, until bean mixture is smooth.
Can be frozen.

THREE SISTERS STEW

Three Sisters Stew image

Matt Mead, the governor of Wyoming, recalls being taken out by his grandfather on the family ranch to shoot his first duck for Thanksgiving at age 9, when he was so small that his grandfather had to brace him from behind to help absorb the kick from the shotgun. Game is found on many Thanksgiving tables in the state, but other traditions predate the hunt. The trinity of corn, beans and squash was central to the agriculture of the Plains Indians in what would later become Wyoming, and some cooks honor that history each Thanksgiving with a dish called Three Sisters stew. The writer Pamela Sinclair's version is a highlight of her 2008 cookbook, "A Taste of Wyoming: Favorite Recipes From the Cowboy State." The stew works nicely as a rich side dish for turkey, and can easily be adapted to vegetarian tastes by omitting the pork and adding a pound of cubed butternut squash instead.

Provided by Sam Sifton

Categories dinner, lunch, soups and stews, main course

Time 1h40m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 pound trimmed pork loin, cut into 1-inch cubes
1 teaspoon ground cumin
Kosher salt, as needed
Black pepper, as needed
2 tablespoons neutral oil, such as canola
1 large yellow onion, diced
3 garlic cloves, minced
4 cups turkey or chicken stock, preferably homemade or low-sodium
1 medium yellow squash, diced
1 (15-ounce) can pinto beans, drained
1 (15-ounce) can black beans, drained
1 (14 1/2-ounce) can chopped tomatoes
2 cups fresh or frozen corn kernels
1 (4-ounce) can roasted green chiles (1/2 cup)
1/2 bunch fresh cilantro, roughly chopped

Steps:

Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside.
Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.
Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1071 milligrams, Sugar 6 grams, TransFat 0 grams

HOW TO MAKE A SIMPLE POT OF ANASAZI BEANS

How to Make a Simple Pot of Anasazi Beans image

A piece of ham, a ham hock, or bacon can be added to the beans, but they are delicious without meat. If the beans need thickening, mash a cupful and put them back in the saucepan. To make frijoles refritos (refried beans), mash all of the beans by hand or in a processor and fry them in vegetable oil in small batches. Read more at Suite101: Anasazi Beans: Gift from the Cliff Dwellers http://mexican-food.suite101.com/article.cfm/anasazi_beans#ixzz0his2bnIq

Provided by Mamas Kitchen Hope

Categories One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb anasazi beans
1 cup onion, chopped
4 garlic cloves, minced
2 jalapenos, chopped
1 tablespoon olive oil
1 teaspoon cumin (more if you like)
salt and pepper
epazote

Steps:

Wash and soak a pound of beans according to the directions on the package. Drain them and put them in a pot.
Cover them with water and cook them until they are tender, adding more water if necessary.
While the beans are cooking, saute chopped onions, minced garlic cloves, and jalapenos in olive oil. Add the vegetable mixture to the beans while they are cooking. Season with cumin, salt, and pepper.

Nutrition Facts : Calories 36.2, Fat 2.4, SaturatedFat 0.3, Sodium 2.2, Carbohydrate 3.6, Fiber 0.7, Sugar 1.4, Protein 0.5

ANASAZI STEW

Anasazi Stew image

A variation of the three sisters stew. Three sisters is a native american reference to squash, beans and corn. In what is now Southwest US, natives commonly grew all three on the same plot of land. From a vegetarian nutritional stand point they compliment each other as well. BFL/EFL.

Provided by SaltNPepper

Categories Stew

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can beans, black
2 cloves minced garlic
2 teaspoons oregano, dried
1 teaspoon cumin powder
1 teaspoon ground cinnamon
1 cup onion, chopped
2 -3 cups squash, winter (peel if not organic)
1 (15 ounce) can tomatoes, chopped
1 tablespoon chili powder
1 1/2 cups fresh corn or 1 1/2 cups frozen corn
8 -10 tablespoons grated cheese (optional)

Steps:

With fork poke vent holes into the squash.
Peel skin if not organic.
Microwave for about 5 minute or until about 3/4 cooked.
Cut into 1 inch cubes.
Set aside.
In a 4 quart sauce pan quickly toast oregano powder, cumin, and cinnamon for about 30 seconds Add oil, onion, salt, and garlic; saute until the onion is translucent.
Add squash tomatos, beans (including liquid), corn, and chili powder, cook until squash and corn is tender.
(about 5 minutes) Serve Hot with grated cheese garnish.

Nutrition Facts : Calories 71.2, Fat 1, SaturatedFat 0.2, Sodium 24.4, Carbohydrate 15.6, Fiber 3.4, Sugar 5.2, Protein 2.9

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