[recipe] Anasazi Bean and Vegetable Stew ~ vegan

[Guest guest]

This is a recipe I threw together one day when

I was able to find some delicious Anasazi beans

in the bulk section of the healthfood store.

I use pinto beans when they can't be found.

This stew is very flavorful and versatile.

 

Anasazi Bean and Vegetable Stew (Crock Pot Recipe)

 

3 cups cooked Anasazi beans

1 1/2 cups vegetable stock

2 medium potatoes, skins on and diced

2 small zucchini, sliced into half-moons

1 can (10 oz.) diced tomatoes with green chilies

2 stalks celery, diced

1 green bell pepper, diced

1 large onion, chopped fine

1 Tbs. peanut oil

1/2 package soyrizo (veggie chourizo)

 

seasonings:

1 tsp. celtic salt

1 tsp. smoked paprika

1 tsp. chili powder

1/2 tsp. garlic granules

1/2 tsp. ground cumin

1/2 tsp. ground black pepper

 

 

Add beans, vegetable stock, potatoes, zucchini and tomatoes

to the crock-pot; put settings on high.

In a soup pot, saute the celery, pepper, onions, and soyrizo in

the peanut oil until the veggie start to soften. Add these to the

crock-pot, stir to combine, and continue cooking covered on high.

In a small dish mix together the seasonings and then stir into the

stew. Allow mixture to cook on high for 1 hour to get it going,

then cook on low for at least 5 hours, but you could do more of

you were out and about.

Yield: about 4 to 5 adult servings

 

I had a dollop of sour cream in mine. This would be wonderful served

over rice, noodles or couscous.

 

~ PT ~

 

In certain trying circumstances, urgent circumstances, desperate

circumstances, profanity furnishes a relief denied often to prayer.

~ Mark Twain

[Guest guest]

, " ~ PT ~ "

<patchouli_troll wrote:

>

> This is a recipe I threw together one day when

> I was able to find some delicious Anasazi beans

> in the bulk section of the healthfood store.

> I use pinto beans when they can't be found.

> This stew is very flavorful and versatile.

>

 

 

Neat recipe! I wasn't familiar with Anasazi beans, so Google

helpfully offered the following:

 

http://www.ellenskitchen.com/recipebox/beanspeas2.html

 

This was the most interesting info:

 

" This attractive purple-red and white bean cooks in about 2/3 the

time of an ordinary pinto bean to a creamy even pink. It has a sweet

mild full flavor and a mealy texture, perfect for any Mexican, Latin

American or Native American dish. Compared to other beans, it

contains only 25% of the specific complex carbohydrates sometimes

responsible for gastric distress associated with dry beans- so, less

gas. "

[Guest guest]

They are so smooth and tasty. I make them in place of pinto beans.

Donna

 

, " nursemarcey "

<nursemarcey wrote:

 

> Neat recipe! I wasn't familiar with Anasazi beans, so Google

> helpfully offered the following:

>

> http://www.ellenskitchen.com/recipebox/beanspeas2.html

>

> This was the most interesting info:

>

> " This attractive purple-red and white bean cooks in about 2/3 the

> time of an ordinary pinto bean to a creamy even pink. It has a

sweet

> mild full flavor and a mealy texture, perfect for any Mexican,

Latin

> American or Native American dish. Compared to other beans, it

> contains only 25% of the specific complex carbohydrates sometimes

> responsible for gastric distress associated with dry beans- so,

less

> gas. "

>