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A N A S A Z I   D R I E D   B E A N S
The Anasazi bean is a very old cultivated variety, likely over 1500 years old. In the early 1900’s the beans were discovered in the ancient ruins of the Anasazi cliff-dwellers of New Mexico. Amazingly, the relic beans were germinated and re-introduced to agriculture. They are similar in flavor and texture to Pinto beans but cook in 2/3 the time.
H E A L T H   B E N E F I T S
Beans are an high in protein and soluble fiber (which is easily digested and helps maintain healthy cholesterol levels,) folic acid which helps prevent anemia and protects against birth defects, and diabetic-friendly starches.
H I S T O R Y
Beans were first cultivated in South America, 5000 years ago.
S E L E C T I O N  &  S T O R I N G
Select beans that are smooth and free from debris. Dry beans will keep indefinitely if stored in a cool, dry place, but as time passes, their nutrient value and flavor degrade and cooking times lengthen.
P R E P   T I P S
Rinse beans and soak them in cold water overnight. The next morning, rinse and drain 3 times until the water is clear. Cook beans in a mirepoix of celery, onions and carrots and 3x water. Simmer ~60 minutes or until soft and then drain and season with salt and spices.
R E C I P E SCooking Anasazi Beans • Anasazi Bean and Cabbage Soup • Cassoulita: Mexican Bean Casserole • The Fort’s Refried Anasazi Beans • Vegan Anasazi Bean Soup • Anasazi Bean Tostadas

A N A S A Z I   D R I E D   B E A N S

The Anasazi bean is a very old cultivated variety, likely over 1500 years old. In the early 1900’s the beans were discovered in the ancient ruins of the Anasazi cliff-dwellers of New Mexico. Amazingly, the relic beans were germinated and re-introduced to agriculture. They are similar in flavor and texture to Pinto beans but cook in 2/3 the time.

H E A L T H   B E N E F I T S

Beans are an high in protein and soluble fiber (which is easily digested and helps maintain healthy cholesterol levels,) folic acid which helps prevent anemia and protects against birth defects, and diabetic-friendly starches.

H I S T O R Y

Beans were first cultivated in South America, 5000 years ago.

S E L E C T I O N  &  S T O R I N G

Select beans that are smooth and free from debris. Dry beans will keep indefinitely if stored in a cool, dry place, but as time passes, their nutrient value and flavor degrade and cooking times lengthen.

P R E P   T I P S

Rinse beans and soak them in cold water overnight. The next morning, rinse and drain 3 times until the water is clear. Cook beans in a mirepoix of celery, onions and carrots and 3x water. Simmer ~60 minutes or until soft and then drain and season with salt and spices.

R E C I P E S
Cooking Anasazi Beans • Anasazi Bean and Cabbage Soup • Cassoulita: Mexican Bean Casserole • The Fort’s Refried Anasazi Beans • Vegan Anasazi Bean Soup • Anasazi Bean Tostadas

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