Thank you, from the Foods of the World Forums! |
Anasazi Beans |
Post Reply |
Author | |
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
Posted: 17 April 2010 at 01:42 |
i opened up a box from john just this morning, and found a great big bag of these wonderful beans.
he also had this to say about them:
i'll be trying these for my aztec feast on saturday!
to start with, i put a pound-and-a-half of the beans in cold water to soak overnight:
my plan for tomorrow is to simmer them in the crock pot on low while i barbecue the pork. i will season the pot with chopped onion, garlic, red and orange bell peppers, diced tomatoes and an assortment of herbs and spices, including oregano, cumin, salt, pepper and something i found called sazon goya. i will also be adding some pork in the form of diced bacon.
i am open to suggestions, so if anyone has any ideas, feel free to throw them at me. i'll certainly consider them and may use them! for the sake of mrs. tas, the goal is to keep them from being too spicy, but full of flavour.
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
Sponsored Links | |
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
alright, preparation for these beans was easier than it looks ~ i've got a few step-by-step photos here:
first, i rinsed the beans and put them in the crock pot:
then, i added a few herbs and spices. i am kind of flying blind here, but i used modest amounts of things that seemed to make sense:
i also added 2 seasoning packets of sazon goya, something i picked up for a ridiculously low price at the wal-mart in great falls. it is a blend of seasonings featuring coriander and annato seed as well as a few others. here, you can see the beautiful, rich red colour of the seasoning. i did the "fingertip test" on this stuff and it is loaded with flavours! strongly recommended!
next, i added 4 small bay leaves:
as well as two small onions and four cloves of garlic, both roughly chopped:
next, i added two cups each of beef and vegetable broth, as well as a quart of homemade chicken stock. these are some great flavours, plus, i've always heard that in the absence of pork broth, a good substitute is beef and chicken broth combined.
things were starting to look good:
but we've got two more additions. the first is some diced bacon that has been cooked a bit. this will add flavour as well as a little bit of fat to the party:
finally, we added a 28-oz can of diced tomatoes. if i would have had good, fresh tomatoes, i would have used them, but considering the season, this was a good alternative.
i considered adding the other half of the chiles that i soaked last night, but decided against it since i did add chili powder; also, anyone who wants to add a little spice to their beans can still add them after cooking. they aren't going anywhere!
the crockpot is on high right now and will remain so for 4 or 5 hours while the aztec-style pork cooks on the smoker. we'll keep an eye on the beas and add water if needed; i will also probably turn the crock pot down to low after a certain point, which will be determined by a couple of judicious taste tests. i am looking for a rich, thick broth to go with tender, tasty beans! |
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
well, after several hours of smelling these beans as they simmered, i must say that the final results were worth the wait! after about 6 hours in the crock pot, they were tender, flavourful and very, very good. they had soaked up most of the water, but there was some left, so i thickened it a bit with some flour/water.
here's a plated pic of our aztec feast featuring the anasazi beans:
the sauce and flavours were tasty as can be and i think i hit it very close to the mark with the above herbs and spices. the only real criticism was that the dish was a little salty, (whcih can be good or bad depending on one's taste), so i would probably omit the tablespoon of salt when making these next time. other than that, the beans tasted wonderful and as rivet said, "beanier" than normal pinto beans. these surely must be the "ur-bean" of the region, in that others must have descended from them. i don't know for sure, but the intense flavour would make it seem so to me.
as is usually the case, these beans were even better the next day! i spooned some onto a tortilla with some leftover pork and used the broth as a sauce for the "carnita." good grief, it was good!
|
|
Guests
Guest Group |
Post Options
Thanks(0)
|
Well, what a wonderful feast! You sure made them beans look good and those tacos sure make the plate the hit of the party...well done, Ron I liked the idea of adding crushed tomatoes to the beans, that was ssomething I didn't think about but definitely in keeping with the historical cooking theme. See you made the pickled mayan onions too, add very nice color to the plate~ how'd the family like them? In all, you made an excellent example of what simple ingredients and slow cooking can do for a meal. Congratulations!
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
not to drag up my own work from the past, but i have to re-iterate once again that these were very good. the family seemed to like them and i am thinking hard about doing them again for the first BBQ of the eyar, which ahs to happen sooner or later in spite of the weather.
thinking back, the only thing i would change would be to not add any salt. the seasonings used plus the tomatoes add plenty. plus, i would probably sqaute the onions and garlic just a bit with the bacon for some carmelization and flavour, maybe even add the tomatoes to the bacon, onion and garlic and saute/simmer for a few minutes in order to make a soffrito before adding to the pot.
other than that, this recipe was golden!
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
Tas,
This variety of legume looks lovely that you had prepared ... Interesting indigenious history too ... When you speak of the " 4 corners of the USA ", are you referring to: Colorado, New Mexico, Arizona and Utah ? ( Grand Canyon region ) Thanks for posting. Margaux.
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
Hi, Margi -
These were very good - the only thing I would do differently is reduce the salt and I would NOT add a flour/water slurrry to thicken - I would let it reduce naturally or mash a few beans to thicken.
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
Tas,
Thank you. I always mash approximately 6 tblsps. of my simmered beans for 2 1/2 hours approx. and prior to the finishing ... It thickens the sauce real nicely ...
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
Muleskinner
Cook's Assistant Joined: 07 October 2011 Location: Wilmington, OH Status: Offline Points: 25 |
Post Options
Thanks(0)
|
I need to find these beans.
|
|
HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
|
They're readily available, Muleskinner. Hell, if I can find them in central Kentucky they can't be all that hard to find. Maybe not in the supermarket, of course. But if you have a health-food grocery they should carry them; or be able to get them.
If not, check on-line. Physically, btw, they are exactly the same as Jacob's Cattle (aka Trout) beans.
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
http://www.amazon.com/North-Bay-Trading-Co-Anasazi/dp/B00AOBH8RI/ref=sr_1_8?s=grocery&ie=UTF8&qid=1380555288&sr=1-8&keywords=anasazi+beans
I little expensive, but this was the ebst deal I could find on Amazon.com doing a quick search. If you can get them from a farmer or market locally, you would probably save a lot of money. In any case, they are indeed good, and some of them can be saved to grow in your garden next year.
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
Olyeller
Scullery Servant Joined: 17 February 2018 Location: Texas Status: Offline Points: 11 |
Post Options
Thanks(0)
|
These have become my favorite bean, nudging out pintos. Very tender and velvety smooth.
I order or pick them up here: https://www.anasazibeans.com/ Great folks here ready to accommodate you and your order. |
|
Let your light shine
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
I like them quite a bit, too - this was a good way to cook them, but of course the possibilities are endless!
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |