Anasazi Bean


Cultivated by Native Americans, the name Anasazi® comes from the Navajo word “ancient ones.” The bean’s handsome dappled burgundy and cream patterns resemble the markings on Jersey cows. A side serving of fresh salsa compliments Anasazi’s pleasing texture and sweet flavor. Substitute for pinto beans in any recipe.

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Anasazi® Beans with Tomato-Avocado Salsa Print
Serves 4

  • 1 cup dried Anasazi® beans
  • 3 tbsp. olive oil
  • 1 avocado, peeled and diced
  • 2 large ripe tomatoes, finely chopped
  • 3 scallions, including half the greens, thinly sliced jalapeno chili, seeded and finely chopped (optional)
  • 1 garlic clove, finely chopped
  • 1 tbsp. lemon juice
  • salt to taste
  • fresh cilantro, chopped
  1. Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans thoroughly with cold water. Put drained beans in heavy saucepan, cover with two inches of fresh water and bring to a slow boil. Reduce heat and simmer uncovered until tender (35-45 minutes). Drain beans and drizzle with olive oil.
  2. To prepare salsa: Combine avocado, tomato, scallions, chili and garlic in a bowl. Add salt to taste and lemon juice. Serve salsa alongside beans and garnish with cilantro

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