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.
- Mild flavor and firm texture
- Rich in potassium, iron and folate
- Absorb marinades and vinaigrettes well, making them ideal for bean salads
- Well suited to Southwestern cuisine
- A hearty addition to soups, chilis and casseroles
- Can replace pinto beans in any application
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.
This hearty bean stew with turkey sausage is a delicious blend of tastes and textures. Serve it with a fresh green salad and warm crusty bread for a great weeknight meal.