NATIVE AMERICAN--Anasazi & Pinto Beans w/Hominy & Green Chiles

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* Exported from MasterCook *

 

Anasazi & Pinto Beans with Hominy & Green Chiles

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups dried anasazi beans

1 1/2 cups 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 2 1/2 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.

 

 

 

 

Cuisine:

" Native American "

 

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Per serving: 164 Calories (kcal); 1g Total Fat; (2% calories from fat); 10g

Protein; 31g Carbohydrate; 0mg Cholesterol; 372mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0