Anasazi & Pinto Beans with Hominy & Green Chiles
Submitted by ceron
Southwestern bean stew with Anasazi and pinto beans, hominy, and roasted green chiles. Slow-cooked until creamy, hearty, and deeply satisfying.
YIELD
6 servingsPREP
8 hrsCOOK
3 hrsREADY
11 hrsThis is the kind of pot that simmers on the back burner all afternoon, filling the house with the earthy smell of beans and chiles.
Anasazi beans (those beautiful speckled heirloom beans) and pinto beans soak overnight, then cook low and slow until they’re soft and starting to break down into a creamy broth. Dried hominy joins the pot for the last hour, adding chewy corn kernels that soak up all the bean flavor. Just before serving, roasted, peeled, and diced green chiles get scattered on top for a mild, smoky heat.
Serve it in bowls with warm tortillas, or spoon it over rice for a hearty vegetarian meal that sticks to your ribs.
Pro Tips
- Soak beans overnight for more even cooking and shorter cook time
- Simmer gently to prevent beans from bursting and turning mushy
- Add water as needed to keep beans covered; they should stay moist but not soupy
- Roast chiles fresh for best flavor, or use canned mild green chiles in a pinch
Ingredients
Directions
Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover.
Stir in the salt, cover and simmer slowly 2 to 2½ hours, until the beans are tender.
Add water when necessary and stir occasionally to prevent the beans from burning.
Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.
While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.
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