Anasazi & Pinto Beans with Hominy & Green Chiles
Yield
6 servingsPrep
8 hrsCook
3 hrsReady
11 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
anasazi beans
dried |
* |
| 1 ½ | cups |
pinto beans, dried
|
|
| 10 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| 3 | cups |
white hominy
dried indian |
* |
| 3 | each |
green chili peppers
prefer anaheim |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
anasazi beans
dried |
* |
| 355 | ml |
pinto beans, dried
|
|
| 2.4 | l |
water
|
|
| 5 | ml |
salt
|
|
| 7.1E+2 | ml |
white hominy
dried indian |
* |
| 3 | each |
green chili peppers
prefer anaheim |
*
|
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.
