Anasazi Beans With Juniper
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Anasazi Beans With Juniper
Last updated 6/12/2012 1:03:52 AM. Recipe ID 28068. Report a problem with this recipe.
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      Title: Anasazi beans with juniper
 Categories: Beans
      Yield: 4 Servings
      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
  2 1/2 qt Water
  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
  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.

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Recipe ID 28068 (Apr 03, 2005)

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