Anasazi and pinto beans with hominy and green chiles

Yield: 6 servings

Measure Ingredient
1½ cup Dried anasazi beans
1½ cup Dried pinto beans
10 cups Water
1 teaspoon Salt
3 cups Dried indian hominy
3 Green anaheim chiles, for garnish

Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2½ hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning.

Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.

While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish. ***** Most southwestern Indians grow beans. The Hopis grow a variety of beans in terraces along their high mesas, where the crop is irrigated by natural springs. After the harvest the beans are dried and stored. Some beans are used for ceremonial purposes - from weddings to Kachina dances - while others are used for their day-to-day meals.

For suburban and city dwellers, I've found that pinto beans, white beans, or red beans work well, but I suggest you also experiment with some of the other varieties of beans - like anasazi beans - that are now available commercially. Or you may want to be adventuresome and grow your own variety. To round out this meal, the beans can be served with Lamb Stuffed Green Chiles, Pan Fried Trout, or Venison Steaks and one of the many Indian breads such as Piki bread, Indian Frybread, or Adobe Bread.

***Note*** Anasazi, Navajo for "the ancient ones" is the name given to the Native Americans who created the cliff dwellings in the Southwest. The sweet-tasting anasazi bean, one of the first foods cultivated by Native Americans, is high in protein and other nutrients. It also has a beautiful color.

From "Native American Cooking," by Lois Ellen Frank Submitted By HILDE MOTT On 10-29-94

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