Anasazi Bean Soup

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Anasazi Bean Soup
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Although new to many people, these colorful beans date back to the ancient, cliff-dwelling Anasazi Indians. Slightly sweeter than pinto beans, they also tend to hold their shape better when cooked. If not available, substitute pinto beans in this recipe.

Ingredients


  • 1 cup dried Anasazi or pinto beans

  • 1 lamb chop, meat diced, bone reserved

  • 2 teaspoons vegetable oil

  • 2 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

  • 6 cups liquid, bean water and beef broth

  • 1 medium onion, chopped

  • 2 large cloves garlic, minced

  • 1 teaspoon epazote (optional)

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon ground cumin



Instructions


Cover the beans with water and soak overnight.

Quickly brown the meat in the oil.

Add all the ingredients, including the lamb bone, to the beans, and bring to a boil. Reduce the heat, cover, and simmer for 2 to 3 hours, or until the beans are tender. Remove the bone, season with salt and pepper and serve.

 

NOTE: This recipe requires advance preparation.

Servings
4-6
Servings
4-6
Anasazi Bean Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Although new to many people, these colorful beans date back to the ancient, cliff-dwelling Anasazi Indians. Slightly sweeter than pinto beans, they also tend to hold their shape better when cooked. If not available, substitute pinto beans in this recipe.

Ingredients


  • 1 cup dried Anasazi or pinto beans

  • 1 lamb chop, meat diced, bone reserved

  • 2 teaspoons vegetable oil

  • 2 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

  • 6 cups liquid, bean water and beef broth

  • 1 medium onion, chopped

  • 2 large cloves garlic, minced

  • 1 teaspoon epazote (optional)

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon ground cumin



Instructions


Cover the beans with water and soak overnight.

Quickly brown the meat in the oil.

Add all the ingredients, including the lamb bone, to the beans, and bring to a boil. Reduce the heat, cover, and simmer for 2 to 3 hours, or until the beans are tender. Remove the bone, season with salt and pepper and serve.

 

NOTE: This recipe requires advance preparation.

Servings
4-6
Servings
4-6
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