Adobe Milling
Anasazi Beans
What it is
Anasazi beans are a beautiful heirloom variety originating from the Southwestern United States. They are known for their distinctive pink and white speckled appearance, which fades to a creamy beige when cooked. These beans offer a mild, slightly sweet flavor and a tender texture, making them a versatile addition to many dishes.
How people cook with it
These beans are excellent in hearty stews, flavorful soups, and as a side dish.
- Added to chili
- Served with rice
- Mixed into salads
- Used in bean dips
To prepare Anasazi beans, rinse them thoroughly under cold water. For dried beans, soaking is recommended to reduce cooking time and improve digestibility. You can soak them overnight or use a quick-soak method. After soaking, drain and rinse again. Then, simmer the beans in fresh water or broth until tender. They can be seasoned with aromatics like onion, garlic, and herbs during the cooking process. Once cooked, they can be mashed, left whole, or incorporated into your favorite recipes.
How it differs from similar foods
Anasazi beans are distinct from common varieties like pinto or kidney beans due to their unique speckled appearance and milder, slightly sweeter flavor profile. Their texture is also notably tender, which can be desirable in dishes where a softer bean is preferred.
Who it is for
Home cooks looking for unique ingredients and traditional flavors will appreciate these beans.
How to keep the rest
Store dried Anasazi beans in an airtight container in a cool, dark, and dry place. Properly stored, they can last for a year or more. Once cooked, refrigerate any leftovers in an airtight container for up to 3-4 days.