Ingredients for Kokopelli Anasazi Beans With Sun Dried Tomatoes
- Anasazi Beans
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Garlic Clove
- Green Chili Peppers
- Ground Cloves
- Ground Cinnamon
- Ground Cumin
- 1 cup sun-dried tomatoes (oil-packed, drained)
- Salt & Pepper
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How to Make Kokopelli Anasazi Beans With Sun Dried Tomatoes
- Rinse and sort 1 pound of Anasazi beans.
- Cover beans with 8 cups of water and soak overnight in the refrigerator, or for faster preparation, bring to a boil for 5 minutes, remove from heat, cover, and let stand for 1 hour.
- Drain and rinse the soaked beans.
- In a large pot, combine the drained beans with 6 cups of fresh water. Bring to a boil, reduce heat, cover, and simmer for approximately 1.5 hours, or until beans are almost tender.
- While the beans simmer, prepare the sauté. In a large skillet, sauté 1 medium onion (chopped) and 2 cloves garlic (minced) in 2 tablespoons of olive oil until translucent (about 5 minutes).
- Add the sautéed onion and garlic to the beans along with 1 cup sun-dried tomatoes (oil-packed, drained), 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Simmer uncovered for 1 hour, or until beans are tender, stirring occasionally. Add additional water (1/2 cup at a time) if needed to prevent sticking.
- Taste and adjust seasoning as desired before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
8g
Fat
3g
Carbs
1g
