Stewed anasazi beans with mushrooms

Yield: 6 cups

Measure 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

*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

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