Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Anasazi beans, dry; picked over and rinsed |
\N \N | Vegetable stock or water |
1 medium | Onion; chopped |
2 larges | Garlic cloves; pressed or minced |
¼ teaspoon | Coriander |
½ teaspoon | Cumin |
1 \N | Jalapeno or other pepper; finelychopped |
\N \N | Salt to taste |
\N \N | Green onions; minced, and/or cilantro leaves for garnish |
Cover the beans in water and soak overnight, allowing extra water for expansion. Drain, reserving soaking water. Measure soaking water and add stock or water to equal 6 cups. Pour into pot.
Add remaining ingredients except salt and bring to a boil. Cover, reduce heat andcook at a low simmer for 1½ to 2 hours, or until beans are tender. season with salt to taste and serve hot, garnished with green onion and/or cilantro. Makes 4 servings.
Per serving: 183 cal; 10 g prot; .9 g fat; 32 g carb; 0 chol; 422 mg sod; 6 g fiber; vegan.
Vegetarian Times, Nov 93/MM by DEEANNE