The Culinary Journey of Anasazi Beans: Unveiling a Hidden Treasure in a Pot

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The Culinary Journey of Anasazi Beans: Unveiling a Hidden Treasure in a Pot.

I have a real love for these beans. They are not only beautiful in color, but they have this amazing natural sweetness to them that absolutely makes you fall in love with them. Nutty, sweet, buttery, and super versatile. Anasazi beans are more than just visually stunning with their maroon and creamy white patterns; they bring a unique flavor and a rich history to the table. These heirloom beans, native to the southwestern United States, are making waves not only for their taste but also for their nutritional benefits. In this post, we’ll explore how to harness the full potential of Anasazi beans in your kitchen, covering everything from preparation to delicious recipe ideas.

Soaked and Rinsed Anasazi Beans

What Are Anasazi Beans?

Anasazi beans belong to the same family as pinto beans but stand out due to their sweet, nutty flavor. Named after the ancient Anasazi people who cultivated them over a thousand years ago, these beans were rediscovered in the 1980s. Since then, they have gained popularity in culinary circles for their unique taste.

Small and colorful, Anasazi beans add a touch of artistry to any dish. Beyond their aesthetic appeal, they offer significant nutritional benefits, such as:

• High Fiber Content: About 25 grams per cup, promoting digestive health.

• Protein Power: Roughly 15 grams per cup, perfect for those seeking plant-based protein.

• Low Glycemic Index: Making them beneficial for individuals managing diabetes.

• Packed with Nutrients: Anasazi beans contain vital vitamins such as iron, magnesium, and folate

Cooking Anasazi Beans: Preparation Steps

Getting started with Anasazi beans is straightforward. Below is a basic recipe for cooking the beans...and then there is my version. Anasazi Beans elevated with half of a pound of pork belly. Here’s how to prepare them both for cooking:

Step 1: Soaking the Beans

Soaking Anasazi beans is a recommended step that helps with cooking and digestion.

Soaking Methods:

1. Overnight Soaking: Place the beans in a large bowl, cover them with water, and let them soak overnight (8-12 hours).

2. Quick Soaking: Bring the beans and water to a boil for 2 minutes, remove from heat, and let them sit for 1 hour.

   
   

After soaking, be sure to drain and rinse the beans thoroughly before cooking.

Step 2: Cooking the Beans with No Pork Belly

Cooking Anasazi beans is easy with just a few basic ingredients:

1. Ingredients Needed:

   • 1 cup of soaked Anasazi beans

   • 3 cups of water or broth (vegetable or chicken)

   • Optional seasonings like salt, pepper, garlic, or onion

     
     

     Cooking Instructions:

   • Combine the soaked beans and water or broth in a large pot.

   • Bring to a boil over medium-high heat, then reduce to a simmer.

   • Cover and cook for about 1 to 1.5 hours or until tender, checking occasionally to ensure the beans remain submerged.

   
   

Step 3: Seasoning the Beans

After the beans are cooked, it's time to bring out their flavors:

• Add salt and pepper to taste at the end of the cooking process; adding it too early can hinder their tenderness.

• For added flavor, include aromatics like onions, garlic, or herbs while they cook. Let them simmer for an additional 10-15 minutes for optimal flavor combination.

  
  

Anasazi Beans with Pork Belly

Step 1: Soaking the Beans

Soaking Anasazi beans prior to cooking is highly recommended to reduce cooking time and enhance digestibility.

Soaking Options:

• Overnight Soak: Place the beans in a large bowl and cover them with water by several inches. Let soak at room temperature for 8–12 hours.

• Quick Soak: Add beans to a large pot with enough water to cover by several inches. Bring to a boil for 2 minutes, then remove from heat and let sit, covered, for 1 hour.

After soaking, drain and rinse the beans thoroughly.

Step 2: Cooking the Beans

Ingredients:

• 2 cups soaked Anasazi beans

• 5-6 cups water (adjust as needed)

• 1 tablespoon rendered pork lard (preferably organic)

• ½ pound pork belly, chopped into small pieces

• 1 large white onion, finely chopped

• 2–3 cloves garlic, minced (optional)

• Salt, pepper, and garlic powder, to taste

  
  

Instructions:

1. In a large stainless-steel pot or Dutch oven, heat the pork lard over medium heat. Once melted, add the chopped pork belly. Season generously with salt and cook until the pieces are golden and crispy.

2. Using a slotted spoon, transfer the pork belly to a paper towel-lined plate to drain. Leave the rendered fat in the pot.

3. Add the chopped onion to the pot and sauté until translucent, about 4–6 minutes.

4. Add the soaked beans and 5 cups of water to the pot. The water should cover the beans by approximately ½ inch. Adjust water as necessary.

5. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 1 to 1½ hours, or until the beans are tender. Check periodically to ensure the beans remain in the liquid, although they don't have to be submerged. There needs to be enough liquid to reach the top beans, so that they don't burn and they remain moist.

6. After about 30 minutes of cooking, stir in the minced garlic if using. Alternatively, season with garlic powder at the end of cooking.

7. Once the beans are fully cooked, season to taste with salt, pepper, and garlic powder. You can pour off the excess liquid into a heat proof measure cup and serve the beans in a serving dish or if you prefer the broth, add the bean to serving bowls with a splash of the broth at the bottom. Sprinkle on top the reserved pork belly pieces just before serving for added richness and texture.

Cooked Anasazi Beans

Anasazi Bean Recipes to Try

Here are some exciting recipes using Anasazi beans that showcase their versatility:

BBQ Baked Anasazi Beans

Ingredients:

• 2 cups dried Anasazi beans (soaked overnight or quick-soaked)

• 6 cups water

• 6 oz thick-cut bacon, chopped

• 1 medium yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 cup BBQ sauce (your favorite variety—smoky, sweet, or spicy)

• ¼ cup molasses

• ¼ cup brown sugar

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar

• 1 teaspoon smoked paprika

• ½ teaspoon ground black pepper

• Salt, to taste

• Optional: pinch of cayenne for heat

  
  

Instructions:

1. Soak and Pre-Cook the Beans

• Rinse and soak the Anasazi beans overnight in cool water, or use the quick-soak method (boil for 2 minutes, then let sit 1 hour).

• Drain, rinse, and place beans in a large pot with 6 cups of water.

• Bring to a boil, then reduce to a simmer and cook for 45–60 minutes, or until just tender. Drain and set aside.

2. Cook the Aromatics and Bacon

• In a large oven-safe Dutch oven or deep skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving 1–2 tablespoons of rendered fat in the pan.

• Add the chopped onion to the pan and sauté for 5–6 minutes until soft.

• Stir in the minced garlic and cook for 1 more minute.

3. Combine Ingredients

• Return the cooked bacon to the pot and add the drained Anasazi beans.

• Stir in BBQ sauce, molasses, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, black pepper, and salt.

• Add ½ to 1 cup water or reserved bean cooking liquid to loosen the sauce slightly (as needed).

• Mix thoroughly and bring to a gentle simmer.

4. Bake the Beans

• Preheat the oven to 325°F

• Cover the pot and bake for 1 to 1.5 hours, stirring occasionally.

• Remove the lid for the last 20–30 minutes of baking if you’d like the sauce to thicken and caramelize.

Anasazi Baked Beans

Anasazi Bean Salad

This refreshing salad is perfect for warm days.

Ingredients:

• 1 cup cooked and cooled Anasazi beans

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1 red bell pepper, diced

• 1 hand full of fresh parsley

• ¼ cup red onion, finely chopped

• 3 tablespoons olive oil

• 1 tablespoon red wine vinegar

• Salt and pepper to taste

  
  

Instructions:

1. In a large bowl, combine Anasazi beans, tomatoes, cucumber, parsley, bell pepper, and red onion.

2. Whisk together olive oil, red wine vinegar, salt, and pepper in a separate bowl.

3. Pour the dressing over the salad and toss to mix well.

   
   

Allow the salad to chill for 30 minutes before serving to let the flavors meld beautifully.

Savor The Journey with Anasazi Beans

Anasazi beans are a flavorful and nutritious gem, offering a distinctive taste, vibrant color, and deep cultural roots. Celebrated for their versatility and health benefits, these heirloom legumes add both character and nourishment to a wide variety of dishes.

From hearty stews and smoky baked beans to refreshing salads and flavorful chili, Anasazi beans bring a unique flair to every meal. Embrace their rich heritage and culinary potential as you explore new and satisfying ways to enjoy this time-honored ingredient.

As always, happy cooking!

Jennifer