Anasazi Beans and Rice, cook a pot of beans weekly

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

We eat beans in this house, I try to serve them on a regular rotation. Some times it is soup, at other times beans will be the main dish. But more often beans are a delicious side dish on our table, whether it is lunch or dinner. We never tire of beans, because there are so many varieties, and we continue to learn new and different ways to prepare them. When we are out shopping, we always check the beans, because you never know what new delight can be found.

Update: while these beans are not always available, this recipe is one to apply to any bean you would like to try. This technique makes a delicious yet not overpowering dish of beans.

Anasazi Beans and Rice, cook a pot of beans weekly.
Anasazi Beans and Rice. 

Anasazi Beans and Rice
adapted from:  Bob's Red Mill, the recipe is on the bag
serves 6-8

1 pound Anasazi Beans

1 green pepper chopped - we prefer a roasted green pepper
1 garlic clove minced
1 c chopped onion
2 T olive oil
1 thick slice bacon
2 bay leaves
2 t salt
1/4 t fresh ground pepper

1/4 c red wine vinegar

Freshly cooked rice, brown or white

Cover the beans with water, bring to a boil, remove from heat, cover and let sit 1 hour.

Saute the onion, green pepper, and garlic in the olive oil.

Mince the bacon. Add to the beans along with the bay leaves, salt, and pepper.
Bring to a boil, reduce heat, cover and simmer 30 minutes.

Remove cover and continue to simmer 15-20 minutes more, adding additional water if beans seem too dry.

Taste test a bean to make sure they are done, stir in vinegar. Serve over rice.

Anasazi beans, a simple preparation makes a delicious dish of beans.


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