Anasazi Beans and Rice

Anasazi beans might be new to you, but if possible source them out and cook them up! Anasazi Beans and Rice is the perfect side dish, but substantial enough to be the main dish for meatless Monday! Remember, cook a pot of beans weekly...

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 and the always tasty and easy-to-make Red Beans with Garlic and Red Wine. And of course, don't forget these Slow-cooker Potluck Baked Beans! We enjoy beans in many different recipes ranging from vegetable gratins to soups and salads. 

The thing about beans is lots of variety. I have found that if you keep up the variety, folks will continue to eat and enjoy beans. However, once the variety wanes, so does the desire to eat beans. 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. 

As it turns out, Aznaszi Beans are not easy to find but are well worth the look. We originally found these at Bob's Red Mill in Milwaukie Oregon. Intrigued I purchased a bag and cooked them up. When we went back for more, they were out, which made perfect sense. When a crop is gone, it is gone for the year. 

Then while we were down in Ajo AZ as National Park Volunteers at Oregon Pipe Cactus National Monument, we found some at the market in town. We grabbed a few bags to enjoy this recipe again. But just now a quick search for Anasazi beans, fortunately, shows many sellers! 

While these beans are not always available, this recipe is one to apply to any bean you would like to try. This 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 or red bell peppers, roasted or fresh from the garden. Each time was delicious. 

I think I enjoy these Anasazi Beans and Rice for the history as much as the delicious flavor! The information 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. 

Ingredients needed for this recipe:

• Anasazi beans
• Bell pepper
• 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: 03.22.2021

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.  

Saute 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 this delicious recipe for Brown Rice and Beans Caribbean Style!

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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
serves 6-8

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.  

Saute 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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