Anasazi Beans with Juniper

Title:
Anasazi Beans with Juniper

Yield:
4 Servings

Categories:
Beans




Ingredients:





     2 c  Dried Anasazi or pinto beans


    10    Coriander seeds


     8    Juniper berries


     1 sm Noion


     1 tb Sunflower seed or light


          -olive oil


     1 ts Ground red chile (opt)


     1 ts Dried Mexican or Greek


          -oregano


 2 1/2 qt Water


          Salt






 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.


 


 Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0


 milligrams cholesterol, 27.6 milligrams sodium; 11 percent of calories


 form fat.


 


 From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip