Yield: 6 cups
Measure | Ingredient |
---|---|
2 cups | Dried Anasazi beans* |
6 cups | Beef broth |
½ cup | Chopped onion |
3 \N | Fresh basil leaves; chopped |
2 \N | Garlic cloves; minced |
2 \N | Bay leaves |
2 \N | Sprigs of fresh thyme |
2 \N | Jalapenos; finely chopped |
1 tablespoon | Tomato preserves |
1 teaspoon | Chopped fresh chervil |
1 teaspoon | Salt |
1 teaspoon | Mesquite-flavored barbecue seasoning |
4 \N | Scallions; chopped |
1½ cup | Chopped mushrooms |
1 tablespoon | Vegetable oil |
*Substitute 2 cups dried pinto beans.
Sort and wash beans; soak in water to cover for 8 hours. Drain.
Combine beans and next 11 ingredients in a Dutch oven; bring to a boil over medium heat. Cover, reduce heat and simmer 1 hour or until beans are tender.
Cook scallions and mushrooms in oil over medium-high heat, stirring constantly, until tender. Stir into bean mixture; return to a boil.
Reduce heat and simmer 15 minutes. Remove and discard bay leaves.
Note: Anasazi beans, posole corn, ground red chile and other Native American ingredients can be ordered from: Trujillo Family Farms/Rt.
1, Box 125/Santa Fe, NM 87501. 505-455-3495 From _Southern Living 1995 Annual Recipes_. Birmingham, AL: Oxmoor House, Inc. 1995. ISBN 0-8487-1453-9. Pg. 226. Electronic format by Cathy Harned.
Submitted By CATHY HARNED On 12-11-95