Guest guest Posted March 16, 2006 Report Share Posted March 16, 2006 Hi Amy, Thank you for the vegan recipe. I've placed it into my newly created " try recipes " folder. This one is next. I tell ya, replace those pintos with a dal and this thing looks like an Indian dish. Yum. I checked out those anasazi beans online and those are perty looking beans. Judging by your description they also sound good. I've got pintos on hand so I just may go with that unless I can find these others at the store. I'll make the beans a day ahead and then just throw together the recipe one evening. Can't wait! Oh, yes, I had a question please... " 1 medium-size (2 #)butternut squash, peeled, seeded & chopped (~5 cups) " Does that " (2 #) " mean anything in particular or can I just get enough butternut squash to yield 5 cups? Thanks. ...and thanks again for the recipe, Amy. Shawn On 3/15/06, Amy <> wrote: > > I *love* anasazi beans too! Amazing texture and flavor. And > actually, with 1 cup dry beans, 3 cups water in a crockpot all day - I > haven't found the need to soak. Higher elevations might though. > > Shawn, you have to try this stew! You will love it, you chilihead. > Just skip the chipotle cream garnish (or make it with pureed soft > silken tofu or soy-sour cream), and it will be vegan; the main part > already is. I'm a chili-wuss and use 1 small chipotle-in-adobo > instead of the ones she calls for (also, I don't have those)... so try > it with hers and try it with chipotles. It's awesome! One note - be > sure not to overcook the squash - it's amazing when the tenderness of > the squash is just right. > > Santa Fe Stew (from Mollie Katzen's Vegetable Heaven) > > 2 tbsp olive oil > 3 c chopped onion > 2 tsp salt > 2 tsp cumin seeds {{I use ground & it's fine.}} > 1/2 tsp cinnamon > 4 to 5 tbsp garlic, minced > 2 medium-sized Anaheim chilies, minced > 2 medium-sized Poblano chilies, minced > 2 tbsp chile powder > 2 c water > 1 medium-size (2 #)butternut squash, peeled, seeded & chopped (~5 cups) > 4 to 5 tbsp lime juice, (possibly more, to taste) {{I use lots!}} > 1 1/2 to 3 c cooked pinto beans {{I love Anasazi beans in this stew}} > > Optional toppings > sour cream or Chipotle Cream (recipe follows), lightly toasted > pepitas, minced fresh cilantro or parsley > > Heat the oil in a large deep skillet or Dutch oven. Add the onion, 1 > tsp of salt, cumin, and cinnamon. Cook over very low heat until the > onion is soft (about 10 minutes), stirring frequently. > > Stir in the garlic, chiles, and chile powder. Cover, and cook for > about 5 minutes over medium-low heat. Add the water, cover, and cook > another 15 minutes. > > Stir in the squash, the remaining teaspoon of salt, and the lime > juice. Cover, and cook over low heat for 15 minutes longer, or until > the squash is perfectly tender, but not mushy. {{Time depends how > small you chop!}} > > Gently stir in the beans, cover, and cook for only about 5 more > minutes. {{Since I usually cook beans just for this, they're already > hot and I add them in with the squash.}} Taste to see if it needs more > lime juice. > > Serve hot, topped with a little sour cream or Chipotle Cream, a > generous sprinkling of lightly toasted pepitas, and a little bit of > minced cilantro or parsley, if desired. > > Yield: 4 to 6 servings > > ********************** > Chipotle Cream > > Whisk together 1 c sour cream or yogurt (or a combination) with 1/2 to > 1 tsp finely minced chipotle chiles. Serve on any egg dish, beans, > rice, cornmeal dishes, corn cakes, fried green tomatoes... > ------------------------------ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 > Thank you for the vegan recipe. I've placed it into my newly > created " try recipes " folder. This one is next. I tell ya, replace > those pintos with a dal and this thing looks like an Indian dish. > Yum. Does it? Seemed more southwest to me, but maybe add anotehr couple spices, and it could be Indian too. It always amazes me how much things around the world are alike - for example burritos, wraps, spring rolls, blintzes, crepes... > I checked out those anasazi beans online and those are perty looking > beans. Judging by your description they also sound good. I've got > pintos on hand so I just may go with that unless I can find these > others at the store. They are indeed beautiful beans! :-) Hope you can find some. > I'll make the beans a day ahead and then just throw together the > recipe one evening. Can't wait! If I planned ahead better I would do that, but I usually end up tossing the beans in the crockpot that morning, and doing the rest in the evening. It works whichever way though. > Oh, yes, I had a question please... > > " 1 medium-size (2 #)butternut squash, peeled, seeded & chopped (~5 > cups) " > > Does that " (2 #) " mean anything in particular or can I just get > enough butternut squash to yield 5 cups? Thanks. ...and thanks > again for the recipe, Amy. Oh, sorry - # is shorthand for pounds (like pressing the " pound " key on a phone?), so you'll need about 2 pounds of butternut squash. Let me know what you think - I love this dish and make it regularly. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 I don't know where Amy is getting her Anasazi beans so maybe she knows of a brand in a bag, but I have only been able to find them in a bin at the fantastic little store I go to. They are worth the search though and then asking your store to get them in...maybe a grocery health food store would have them. They are just so smooth and buttery. You could save time and let your fingers do the walking (do they still use that phrase?) linda " subprong " <subprong > > I checked out those anasazi beans online and those are perty looking beans. > Judging by your description they also sound good. I've got pintos on hand > so I just may go with that unless I can find these others at the store. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 > I don't know where Amy is getting her Anasazi beans so maybe she knows > of a brand in a bag, but I have only been able to find them in a bin > at the fantastic little store I go to. They are worth the search > though and then asking your store to get them in...maybe a grocery > health food store would have them. They are just so smooth and > buttery. You could save time and let your fingers do the walking (do > they still use that phrase?) Arrowhead Mills has them in a bag. Back in FL they had them in trays (like meat trays??) in the commissary, but so far here I've only found them in the AM packages, and also some Bob's Red Mill bags. Still checking various stores' bulk sections. Here's some more info: http://waltonfeed.com/self/beans.html#anasazi You can order from Bob's online https://www.bobsredmill.com/catalog/index.php?action=showdetails & product_ID=35 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.