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Anasazi Beans With Juniper

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 markets.

Type: Vegetables
Courses: Dips and Spreads
Serves: 4 people

Recipe Ingredients

2 cups 320g / 11ozDried Anasazi or pinto beans
10   Coriander seeds
8   Juniper berries
1   Onion (small)
1 tablespoon 15mlSunflower seed or light - olive oil
1 teaspoon 5mlGround red chile - (opt)
1 teaspoon 5mlDried Mexican or Greek - oregano
2 1/2 cups 592mlWater

Recipe Instructions

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.


There are lots of tasty additions you can use - cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first.

Dietary Information:

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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