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Anasazi and Pinto Beans with Hominy and Green Chiles

 

35

Yield

6

servings

Prep

8

hrs

Cook

3

hrs

Ready

11

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 444g (15.7 oz)
Amount per Serving
Calories 1814% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 690mg 29%
Total Carbohydrate 11g 11%
Dietary Fiber 9g 35%
Sugars g
Protein 22g
Vitamin A 2% Vitamin C 45%
Calcium 9% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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