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Recipe Name: Anasazi Beans With Juniper Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Cup(s) Dried Anasazi or pinto beans
10 Coriander seeds
8 Juniper Berries
1 Noion
1 Tablespoon(s) Sunflower seed or light
Olive oil
1 Teaspoon(s) Ground red chile, opt
1 Teaspoon(s) Dried Mexican or Greek
2 1/2 Quart(s) Water
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. 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. Suggestion: There are lots
of tasty additions you can use - cilantro, mint, scallions, sour
cream, cheese and so on. But try the beans plain first. Nutritional
analysis per serving: 401 calories, 4.84 grams fat, 0 milligrams
cholesterol, 27.6 milligrams sodium; 11 percent of calories form fat.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike
Orchekowski. File

Nutrition (calculated from recipe ingredients)
Calories: 60
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 90.6mg
Potassium: 6mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g

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