Yield: 4 servings
|1 cup||Anasazi beans, dry; picked over and rinsed|
|Vegetable stock or water|
|1 medium||Onion; chopped|
|2 larges||Garlic cloves; pressed or minced|
|1||Jalapeno or other pepper; finelychopped|
|Salt to taste|
|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