Recipe by Mama's Kitchen (Hope)
A piece of ham, a ham hock, or bacon can be added to the beans, but they are delicious without meat. If the beans need thickening, mash a cupful and put them back in the saucepan. To make frijoles refritos (refried beans), mash all of the beans by hand or in a processor and fry them in vegetable oil in small batches. Read more at Suite101: Anasazi Beans: Gift from the Cliff Dwellers http://mexican-food.suite101.com/article.cfm/anasazi_beans#ixzz0his2bnIq
Top Review by Bobbin
I love anasazi beans. This is pretty much how I make them, too. I added one 15 oz can stewed tomatoes and a 4oz can diced green chiles (in place of jalapenos). To me, the ham hock is not necessary. Sometimes, I also add 1/2 c rice toward the end of cooking and it is fabulous.
Thanks for posting.
- 453.59 g anasazi beans
- 236.59 ml onion, chopped
- 4 garlic cloves, minced
- 2 jalapenos, chopped
- 14.79 ml olive oil
- 4.92 ml cumin (more if you like)
- salt and pepper
Directions See How It's Made
- Wash and soak a pound of beans according to the directions on the package. Drain them and put them in a pot.
- Cover them with water and cook them until they are tender, adding more water if necessary.
- While the beans are cooking, saute chopped onions, minced garlic cloves, and jalapenos in olive oil. Add the vegetable mixture to the beans while they are cooking. Season with cumin, salt, and pepper.