Anasazi Beans and Rice

Anasazi beans might be new to you, but if possible source them out and cook them up, because they are wonderful! Anasazi Beans and Rice is the perfect side dish, but also substantial enough to be the main dish for meatless Monday! 

Cook a pot of beans weekly...not only frugal, but simply good advice.

I try to serve beans like this recipe for Anasazi Beans and Rice fairly regularly. We rotate between these delicious beans to a savory pot of Pinto beans simmered with a ham bone or hock and the always tasty and easy-to-make Red Beans with Garlic and Red Wine. 

And of course, we can't forget these Slow-cooker Potluck Baked Beans! We actually enjoy beans in many different recipes ranging from vegetable gratins to soups and salads. Why, well for one thing beans are really good for you and for another, they are still a frugal staple in the marketplace. 

Is there a trick to getting the family to eat more beans?

The thing about beans is that there needs to be a lot of variety. I have found that if you offer a variety of bean dishes, folks will continue to eat and enjoy beans. However, once the variety wanes, so does the desire to eat them. One way to keep up the enthusiasm for eating beans is to try different kinds. 

When out shopping, we always check the bean aisle, because you never know what new bean might be available. It has been a great deal of fun discovering new to us beans with more farmers growing heirloom varieties. As well as shopping different markets and farmer's markets.

Will I find Anasazi Beans on my grocery store shelves?

Maybe, but it turns out, Anasazi Beans have not always been easy to find. BUT they are well worth the look. We originally found them at Bob's Red Mill in Milwaukie Oregon, when we lived in Washington state. Intrigued I purchased a bag and cooked them up. Using the recipe on the package. They were delicious! When we went back for more, they were out, which makes perfect sense. When a crop is gone, it is gone for the rest of the year or until the next harvest.

And then one day...

Then while we were in Ajo, AZ volunteering at Organ Pipe Cactus National Monument, we found some at the little market in town. Needless to say, we grabbed a few bags in order to enjoy this recipe again. Still intrigued I did a quick internet search for Anasazi beans, and fortunately, the search results show many different sellers! Which means, you can enjoy Anasazi Beans and Rice as often as you like, until the crop is gone. 

If however you cannot find these beans at your market, this recipe is good with substituting a bean you already enjoy. This cooking technique makes a delicious yet not overpowering dish of beans, one you will be proud to serve and love to eat! We have enjoyed preparing this recipe with both green bell peppers as well as red bell peppers, roasted or fresh from the garden. And each time our pot of Anasazi Beans and Rice was delicious. 

Information of Anasazi beans. 

I think I enjoy these Anasazi Beans and Rice for the history as much as the delicious flavor! The information shared below is from finecooking.com:

Anasazi beans: 

Anasazi beans have stunning burgundy and cream-color speckles and are the size and shape of a small pinto bean. Anasazi is the Navajo word for “the ancient ones,” cliff-dwelling Native Americans who lived in Colorado, New Mexico, Utah, and Arizona. 

So let's make a pot of beans, shall we?

Ingredients needed for this recipe:

• Anasazi beans
• Bell pepper, red or green
• Onion
• Garlic
• Bacon
• Salt
• Pepper
• Bay leaves
• Red wine vinegar

You may also need the following:

• Large stock pot with lid
• Frying pan
• Cutting board
• Kitchen knife
• Measuring cups
• Measuring spoons
• Stirring spoon

Now we are ready to begin!

Anasazi Beans and Rice
adapted from:  Bob's Red Mill, the recipe was on the bag

Updated: 10.25.2023

1 pound Anasazi Beans

1 green or red bell pepper chopped 
1 garlic clove minced
1 c chopped onion
2 T olive oil
1 thick slice of bacon, is optional they are just as delicious without!
2 bay leaves
2 t salt
1/4 t fresh ground pepper

2 T red wine vinegar

Freshly cooked rice, brown or white

The night before, cover the beans with enough water to cover by an inch. Let rest overnight. 

The next day, drain the beans, and place them into a large stockpot. 

Cover the beans with water, bring to a boil, remove from heat, cover and let sit 1 hour.  

Sauté the onion, bell pepper, and garlic in olive oil.

Mince the bacon. 

Add to the beans along with the bay leaves, salt, and pepper.

Bring to a boil, reduce heat, cover, and simmer for 30 - 60 minutes.

Remove cover and continue to simmer for 15-20 minutes more, adding additional water if beans seem too dry.

Taste test a bean to make sure they are done, and stir in vinegar. Serve over rice.

Storage options for Anasazi Beans and Rice. You may store the cooked beans and cooked rice (separately) in the refrigerator for up to three days. Like all bean dishes, these beans will freeze beautifully. Let thaw in the refrigerator, then warm gently on the stove or in the microwave. Same for the rice. 

UPDATE:  For your convenience, a "copy and paste" version of Anasazi Beans and Rice has been included below. 

You may also enjoy:

Brown Rice and Beans Caribbean Style!

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#wholefoodingredients

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Printable "copy and paste" version:

Anasazi Beans and Rice
adapted from:  Bob's Red Mill, the recipe was on the bag
UPDATED: 10.25.2023

1 pound Anasazi Beans

1 green or red bell pepper chopped 
1 garlic clove minced
1 c chopped onion
2 T olive oil
1 thick slice of bacon, is optional they are just as delicious without!
2 bay leaves
2 t salt
1/4 t fresh ground pepper

2 T red wine vinegar

Freshly cooked rice, brown or white

The night before, cover the beans with enough water to cover by an inch. Let rest overnight. 

The next day, drain the beans and place them into a large stockpot. 

Cover the beans with water, bring to a boil, remove from heat, cover and let sit 1 hour.  

Sauté the onion, bell pepper, and garlic in olive oil.

Mince the bacon. 

Add to the beans along with the bay leaves, salt, and pepper.

Bring to a boil, reduce heat, cover, and simmer for 30 - 60 minutes.

Remove cover and continue to simmer for 15-20 minutes more, adding additional water if beans seem too dry.

Taste test a bean to make sure they are done, and stir in vinegar. Serve over rice.

Storage options for Anasazi Beans and Rice. You may store the cooked beans and cooked rice (separately) in the refrigerator for up to three days. Like all bean dishes, these beans will freeze beautifully. Let thaw in the refrigerator, then warm gently on the stove or in the microwave. Same for the rice. 

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