Anasazi Bean Soup
Submitted by micton2
Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.
YIELD
4 servingsPREP
8 hrsCOOK
2 hrsREADY
10 hrsPicture the high desert where anasazi beans have been cultivated for centuries, their dusty pink-and-white speckled skins holding stories of ancient kitchens.
This soup captures that heritage with a simple simmer: the beans break down into a silky broth scented with toasted cumin and bright coriander, while jalapeño threads in just enough heat to make you reach for another spoonful.
Top each bowl with a scatter of fresh cilantro and green onions for a pop of color and sharp, herbaceous bite that cuts through the richness.
Kitchen Tips
- Don’t skip the soak: Overnight soaking reduces cooking time and helps beans cook evenly, preventing some from turning mushy while others stay hard.
- Save that soaking water: It’s packed with bean flavor and starches that give the soup body (just top it up with stock to 6 cups).
- Salt at the end: Adding salt too early can toughen bean skins, so wait until they’re tender before seasoning to taste.
Variations
- Make it smoky: Swap the jalapeño for a chipotle in adobo and add a pinch of smoked paprika.
- Bulk it up: Stir in diced sweet potato or butternut squash during the last 30 minutes of cooking.
- Go creamy: Blend half the soup and stir it back in for a thicker, creamier texture.
Ingredients
Directions
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 1½ to 2 hours, or until beans are tender.
Season with salt to taste and serve hot, garnished with green onion and/or cilantro.
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