Stewed anasazi beans with mushrooms
6 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried Anasazi beans* |
| 6 | cups | Beef broth |
| ½ | cup | Chopped onion |
| 3 | Fresh basil leaves; chopped | |
| 2 | Garlic cloves; minced | |
| 2 | Bay leaves | |
| 2 | Sprigs of fresh thyme | |
| 2 | Jalapenos; finely chopped | |
| 1 | tablespoon | Tomato preserves |
| 1 | teaspoon | Chopped fresh chervil |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Mesquite-flavored barbecue seasoning |
| 4 | Scallions; chopped | |
| 1½ | cup | Chopped mushrooms |
| 1 | tablespoon | Vegetable oil |
Directions
*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