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Ingredients: (Anasazi Beans With Juniper)
- 2 cups dried Anasazi or pinto beans
- 10 pieces coriander seeds
- 8 pieces juniper berries
- 1 small onion
- 1 tablespoon sunflower seed or light — olive oil 1 teaspoon ground red chile — (opt)
- 1 teaspoon dried Mexican or Greek — oregano
- 2 1/2 quarts water
- 1 teaspoon salt
Directions: (Anasazi Beans With Juniper)
- Uncomplicated and satisfying, this recipe for Anasazi beans is from Deborah Madison’s “The Savory Way.”
- You can find juniper berries in the spice section of specialty food markets.
- Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. (Or use the quick-soaking method.)
- Bruise the seeds and berries in a mortar, and chop the onion into small squares.
- Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano.
- Cook together over medium heat for 3 or 4 minutes, stirring occasionally.
- Drain the beans and add them to the pot along with the fresh water.
- Bring to a boil; then lower the heat and simmer for 40 minutes.
- Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so. When done, check the seasoning.
- Serve the beans in a bowl with the broth. Suggestion: There are lots of tasty additions you can use – cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first.