Anasazi Beans, also called "New Mexico Cave Beans," are a small heirloom-variety legume related to the kidney bean. The 1/2-inch beans have a distinctive dappled burgundy and cream color pattern.
Carefully sort beans and rinse thoroughly. Soak overnight in refrigeration. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, then reduce heat and simmer, covered, for 1 hour, or until tender.
Storage & handling
Store in a dry, cool place.
According to legend, at the turn of the 21st century a group of archeologists unearthed a clay pot in the ruins of an ancient Native American dig site. Inside the sealed pot were Anasazi beans, which, to the archeologists’ surprise, germinated shortly after being unsealed. In reality, Anasazi beans have probably been continually cultivated in the Southwest for centuries.
Anasazi Beans are an heirloom legume with a dappled burgundy and cream color pattern which fades to pale pink when cooked. Their mild flavor and firm texture makes them perfect in a wide array of recipes. Anasazi beans make a unique substitute for pinto, cranberry, pink, and navy beans.
Anasazi Beans are members of the larger family of legumes, plants used for their edible seeds and pods that boast a high nutrient density with low-maintenance production and storage. They contain high levels of protein, essential minerals and fiber while maintaining a low level of fats.
Believed to have originated in Peru, beans were spread through trade throughout South and Central America, later being introduced to Europe in the 15th century by Spanish explorers. Known as a high-quality, inexpensive source of protein and nutrition, they have become diet staples in many cultures and are now widely produced in Asia, Europe and North America.
Tender, hearty Anasazi Beans fill this stew along with turkey sausage for a delicious blend of tastes and textures.