I have a couple of pounds of the pretty Anasazi Beans in my pantry and got around to trying them out finally. They truly are a wonderful bean, the broth from cooking them was as flavorful as if I had used vegetable stock. They were worth the cost, a creamy and very tasty bean indeed.
I adapted a recipe off the back of the package from Bob’s Red Mill and veganized it.
Anasazi Beans® and Rice
- 1 lb Anasazi Beans, picked over, washed and drained
- ¼ cup extra virgin olive oil
- 1 green bell pepper
- 1 large yellow onion, peeled and chopped
- 1 Tbsp garlic, minced (6 cloves)
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
- 2 dried or fresh bay leaves
- 2 Tbsp rice wine vinegar, unseasoned
- Hot sauce to taste
Brown Rice -
- 1½ cups long grain brown rice
- 2½ cups boiling water
- 1 Tbsp vegetable oil
- ¼ tsp fine sea salt
Cover the beans with cold water in a large pot, bring to a boil and let boil for two minutes. Take off the heat, cover tightly and let sit for an hour.
Drain the beans and set aside.
In the same pot, over medium heat, sauté the pepper, onion and garlic until tender. Add the beans back in, add 8 cups water, bay leaves and pepper. Bring to a boil and simmer over medium-low for an hour.
Remove the bay leaves, add the salt and vinegar. Season with hot sauce if desired (I used Green Tabasco). Serve over bowls of brown rice.
Baked Brown Rice -
Preheat oven to 375°. Stir the rice, water, oil and salt together in an 8×8″ glass baking dish. Cover tightly with foil and bake for an hour.