Anasazi & Pinto Beans With Hominy & Green Chiles Recipe




Anasazi & Pinto Beans With Hominy & Green Chiles Ingredients

1 1/2 cup dried anasazi beans
1 1/2 cup dried pinto beans
10 cup water
1 tsp salt
3 cup dried indian hominy
3 green anaheim chiles, for garnish

A Recipe for
Anasazi & Pinto Beans With Hominy & Green Chiles

 

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




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This is a recipe for Anasazi & Pinto Beans With Hominy & Green Chiles from the recipe cookbook of Recipes-to-go (Bean)


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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




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Anasazi & Pinto Beans With Hominy & Green Chiles

Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.

John Cage






Anasazi & Pinto Beans With Hominy & Green Chiles 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 2 1/2 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. *****

Most southwestern Indians grow beans. The Hopis grow a variety of
beans in terraces along their high mesas, where the crop is irrigated
by natural springs. After the harvest the beans are dried and
stored. Some beans are used for ceremonial purposes - from weddings
to Kachina dances - while others are used for their day-to-day meals.

For suburban and city dwellers, I've found that pinto beans, white
beans, or red beans work well, but I suggest you also experiment with
some of the other varieties of beans - like anasazi beans - that are
now available commercially. Or you may want to be adventuresome and
grow your own variety. To round out this meal, the beans can be
served with Lamb Stuffed Green Chiles, Pan Fried Trout, or Venison

Serves: 6

 

 

 

 

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