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Tuesday, October 24, 2023

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 beanAnasazi 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. 
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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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Would you like to comment?

  1. I buy Anasazi beans (or other locally-grown heirloom beans) whenever I can find them. They're delicious and nutritious! Thanks for your recipe.

    ReplyDelete
    Replies
    1. You are welcome, it was so fun to find them again. Especially in little Ajo AZ!

      Delete
  2. What colorful beans! I've never seen them before, looks delicious!

    ReplyDelete
  3. Replies
    1. Thanks, I love finding and cooking with different bean types. Thanks for stopping by, I appreciate it!

      Delete
  4. I've never seen this kind of bean before, but I love beans and rice! This sounds delicious! Thanks so much for sharing at the Thursday Favorite Things party.

    ReplyDelete
    Replies
    1. Pam, you are welcome! Thanks for hosting and have a great week ahead!

      Delete
  5. Congratulations, your awesome post is featured on Full Plate Thursday,530. Thanks so much for sharing with us and you have a very special weekend!
    Miz Helen

    ReplyDelete
  6. I haven't had anasazi beans in a long time. I live near the big Bob's Redmill factory and store in Oregon. I think I need to pay them a visit! Thanks for sharing at the Meatless Monday party. Hope to see you again tomorrow!

    ReplyDelete
    Replies
    1. Bob's Red Mill used to be in close to our neighborhood also! Always a great outing and fine ingredients. Thanks for stopping by, I appreciate it!

      Delete
  7. Yes you had me with Anasazi beans - I had to look it up before commenting here, but now will for sure see if I can source them in my area.
    I visited you via Bloggers Unite: The Ultimate Link-Up Party Experience #281
    I linked up this week with = 21+22.

    ReplyDelete
    Replies
    1. Esme, this dish is so good, I hope you enjoy it as much as we do. Thanks for stopping by.

      Delete
  8. Melynda, whenever I visit here, I find such interesting things! I'll definitely be looking for some Anasazi beans and, if I don't find them, making the recipe with another bean. Happy Autumn!

    ReplyDelete
  9. Melynda, this dish sounds amazing! I love adding beans to our menu. Thank you so much for sharing it with us at the Crazy Little Love Birds link party #11.

    ReplyDelete
    Replies
    1. Stephanie, thanks so much! And thanks for hosting, I appreciate it.

      Delete
  10. I love anasazi beans! I need to order more. Great recipe - Thanks for sharing at the What's for Dinner party.

    ReplyDelete
    Replies
    1. Helen, as always thanks for hosting What's For Dinner Sunday! I appreciate it.

      Delete

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