Ever learn about something for the first time and ask yourself, “Why haven’t I heard of this before?” Literally what happened with me when I ordered Anasazi beans. So basically, I am waltzing through my farmers market and low and behold, there sit these gorgeous, exceptionally speckled beans that one might believe got yanked from the chest of an old pirate church. 2. They have a past (a long one, as it turns out). This is when I found out my sweet potatoes weren’t new to the skies! If you are like me and enjoy spicing things up in the kitchen, come go on this little anasazi bean cooking destination.
Intrigued yet? Let’s get cooking!
What are Anasazi Beans and What Makes This Bean So Special?
Anasazi Beans First things first — just what is it and did you say Anasazi beans? Well, these little gems have existed for over 1,000 years. Yep, that’s right! These plants were initially harvested by the Anasazi, an ancient people of native America and rediscovered in a cave in the American southwest during early 1900s. Cool history, right? But let’s talk about taste.
Anasazi: Anasazi beans give off a mildly sweet flavor and have a cream-like texture. They work great in soups, stews or just to eat plain with a little salt and pepper. The best part? These cook faster than most beans, and they don’t have a lot of the bloat that other beans give. Win-win!
Ingredients For Anasazi Beans
But first, we need to get the essentials together (all of them can be found in your kitchen cupboard). Here’s what you’ll need:
- Anasazi Beans (1 lb)
- Water (to soak and cook)
- Salt (to taste)
- Optional seasonings — garlic, onion, bay leaves, anything you fancy really.
So now that you have your ingredients, let’s get to cooking.
How to Cook Anasazi Beans Step by Step
Step 1: The Pre-Soak
I know what you are thinking… soaking beans is a pain, but it really does make a huge difference. Its ease on the beans is that it helps them cook uniformly to ensure they break forth fresh and apparently without having to cope with tummy aches (if you receive my veiled meaning).
To soak or not to soak?
Step 1: (If you have time) Soak your Anasazi beans — not absolutely needed since they are in the mesoamerican category of beans which don’t need a soak, unlike those fussy Black Beans that I love so much—but it does save some cooking time.
Quick soak method: Place the beans into a large pot and cover with water. Bring it to a boil and turn off the heat, and let them sit for at least an hour. Drain beans, rinse.
Overnight Soak: This is the tried and true fashion. All that you need to do is place them in a bowl, submerge with water and let them soak overnight. Rinse the beans well before cooking.
Step 2: Cook Your Beans
Now for the fun part—cooking! Anasazi beans are very easy to cook.
- Add beans to pot: Place your soaking beans in a large pot and cover it with fresh water (about 2-3 inches above the level of the beans).
- Season (if desired): Add whole garlic cloves, sliced onions or a bay leaf for the win.
- Put on the stove to boil: It should be brought to high heat and boiled.
- Simm: (After reaching a boil, reduce heat to low and allow it to simmer.) Cover the pot partially.
- How to tell if they’re done: Test for tenderness after about 45 minutes to an hour. The texture should be creamy and soft, but not mushy at all.
- Season with Shhhh: A quick tip DO NOT add salt to the beans until they are mostly cooked. Salt added this early will toughen the skins.
Cooking Tips & Tricks
Do not rush it: Despite the fact that Anasazi beans cook faster than many types of beans, do not crank up the heat to make them quicker. Take it slow; win the game.
And a bit of acid: A touch of vinegar or squeeze of lemon right at the end can immediately brighten things up.
- Freezes great—iif you make a big batch, Anasazi beans freeze well. Freeze for up to 3 months and then reheat for a quick meal any time.
How to Use Your Anasazi Beans
You Sauted Anasazi Beans; Now Let’s Eat. Very adaptable and can add to any bean dish.
Here are some ideas:
1. Anasazi Bean Soup
Stay warm with a bowl of bean soup. With a variety of vegetables, broth, and spices you crave.
2. Refried Anasazi Beans
Feeling like Mexican food? The recipe makes the ultimate refried beans for us. Dice and cook them with some onions and garlic, mash them, and eat on tortillas or over rice.
3. Anasazi Bean Salad
Beans make a low-fat, high-protein salad when mixed with fresh vegetables, herbs and olive oil in just a splash of lemon juice.
| Bean Type | Soaking Time | Cooking Time |
|---|---|---|
| Anasazi Beans | 8 — Or none | 45-60 minutes |
| Black Beans | 8 hours | 60-90 minutes |
| Kidney Beans | 8 hours | 60-90 minutes |
| Pinto Beans | 8 hours | 60-90 minutes |
Anasazi Beans and Nutrition
With abundant flavor and nutrition in each bite, Anasazi beans are the best. So, here is a sneak peek into what you would get per serving.
| Nutrient | Amount per 1 Cup (cooked) |
|---|---|
| Calories | 220 |
| Protein | 15g |
| Fiber | 15g |
| Iron | 4mg |
| Potassium | 800mg |
What dishes have you made with Anasazi beans?
It was love at first bite for me with these beans. Have you tried them yet? You might have been making them in a new way, or you may have just now found out about them like I did. Regardless, I want to know what you think! How do you like cooking beans, in general? Drop me a line in the comments and share your tips.
*** FAQ: Anasazi Beans!!!
Up To 8 hours prior to wanting to make a dish that involves Anasazi beans, you will need to prepare them.** **
A: Nope! Anasazi beans, unlike most dried beans, do not require soaking, but it does help to smoothen the cooking and digestion process.
A: What do Anasazi beans taste like?
They possess lighter palatability than some of the other beans that have starchier constituents.
Can I freeze cooked Anasazi beans?
A: Absolutely! All you need to do is cool them down, portion into freezer-safe containers and they will last for around 3 months.
Anasazi Beans: Health Benefits of Anasazi Beans vs Other Dry Beans
A: From a content standpoint, they are not much different from most beans but do contain less starch, which can make them easier to digest.
Q: Are Anasazi Beans necessary or can I substitute pinto beans?
A: Definitely. Anasazi beans can be used as a replacement for traditional varieties, such as pinto beans, in almost any recipe and will give the dish a slight sweet flavor.
Final Thoughts
So there you have it — Anasazi beans: simple to cook, delicious, and historic. Beans, whether you throw them in a stew or mash them up for refried beans, are worthy of the cupboard as well. Also, you now have an awesome food fact to drop on your friends. Win-win, right?
Happy cooking! 🌱
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