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4 servings
suggest servings
| 1 | cup | anasazi beans | dry, picked over and rinsed |
| 1 | each | vegetable stock | or water |
| 1 | medium | onion | chopped |
| 2 | large | garlic cloves | pressed, or minced |
| 1/4 | teaspoon | coriander | |
| 1/2 | teaspoon | cumin | |
| 1 | each | jalapeno pepper | or other pepper, finely chopped |
| 1 | x | salt | to taste |
| 1 | each | scallions, spring or green onions | minced |
| 1 | each | cilantro leaves |
Cover the beans in water and soak overnight, allowing extra water for expansion.
Drain, reserving soaking water.
Measure soaking water and add stock or water to equal 6 cups.
Pour into pot.
Add remaining ingredients except salt and bring to a boil.
Cover, reduce heat andcook at a low simmer for 1 1/2 to 2 hours, or until beans are tender.
Season with salt to taste and serve hot, garnished with green onion and/or cilantro.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 1.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 1% | Vitamin C | 5% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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What factors entered into your last cookware procurement? Price is always a consideration. But were you influenced by the...
I have made this but substitute carnation evaporated Milk for the cream and it is wonderful, adjust cooking time until top becomes lightly golden then chill and serve, also I substitute Florida Key Lime Juice for the fresh squeezed lime much cheeper.
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