vegan - anasazi bean dip

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Anasazi Bean Dip

 

Recipe By :Accidental Vegan by Devra Gartenstein

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups anasazi beans

water -- to cover

1 onion -- chopped

2 cloves garlic -- minced

4 ounces canned green chile peppers -- or 2 fresh, chopped

1 teaspoon salt

1 cup canned crushed tomatoes

or tomato puree or 1 chopped fresh tomato

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

2 tablespoons red wine vinegar

 

1. Soak beans for a few hours or overnight.

 

2. Change the water and cook them in a medium saucepan with all the ingredients

except the vinegar for about 90 minutes or until the beans are soft enough to

bread down when you stir them. Add more water when necessary.

 

3. Stir in the vinegar and serve as a dip.

 

Source:

" 2000 ISBN 1580910793 "

Yield:

" 3 cups "

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Per Serving (excluding unknown items): 1595 Calories; 8g Fat (4.4% calories from

fat); 102g Protein; 297g Carbohydrate; 113g Dietary Fiber; 0mg Cholesterol;

2602mg Sodium. Exchanges: 17 Grain(Starch); 6 Lean Meat; 7 Vegetable; 1/2 Fat;

0 Other Carbohydrates.

 

NOTES : FYI - anasazi bean Pronunciation: an-na-SAH-zee Equivalents: 1 pound

of dried beans = 2 cups dried beans = 6 cups of cooked beans. Notes: These

heirloom beans are sweet and reputed to cause less flatulence than other bean

varieties. They're great for making refried beans. They cook faster than other

beans. Substitutes: cranberry beans (these take longer to cook) OR pinto

beans (not as sweet or flavorful, and they take longer to cook) -- Cook's

Thesaurus: http://www.foodsubs.com/Beans.html

 

Nutr. Assoc. : 3092 0 0 0 0 0 0 0 0 0 0 0

 

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