Guest guest Posted April 1, 2006 Report Share Posted April 1, 2006 If you haven't tried Anasazi Beans run right out and try them. They are smooth and buttery tasting. I love them. I make them plain though as is my usual thing since I love tasting the basic thing about a food...its flavor and texture. Adding a little sautéed onions, garlic (lots) salt. And vegan margarine when eating. They may be too mild for some, but you can certainly jazz them up. Oh, boy, are they smooth and delicious. linda " Whatever you do will be insignificant and it is very important that you do it. " Mohandas Gandhi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2006 Report Share Posted April 2, 2006 I think it would probably be best to call the stores and ask them there so you don't run around wasting your time and gas. They are just beginning to show up here...they are native to the southwest. They are red and white speckled. Cook them as you would any other bean...soak them in what ever way you ordinarily would. They seem to have a slightly less cooking time though so be sure to test them after 40 minutes of cooking. They are wonderful. I am in Oregon and they are now to be found here in a number of places. I have never heard them called anything else, but who knows. Just look for a red and white bean. Very cute. linda " Whatever you do will be insignificant and it is very important that you do it. " Mohandas Gandhi linda's Growing Stitchery Projects: womyn47 " Lemetria " <ariesgoddess1984 hey there, i'm new here and i've never heard of them. any idea where i might find them or if they have another name? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2006 Report Share Posted April 3, 2006 , " Lemetria " <ariesgoddess1984 wrote: > > hey there, i'm new here and i've never heard of them. any idea where > i might find them or if they have another name? > No other name I know of. They are a dried bean, but not usually found in teh regular bean aisle of a grocery store. Try a health food store, or online. Here's a place that sells them, and has a pic. Might not be the cheapest though, but at least you can see them: http://www.ranchogordo.com/Merchant2/merchant.mvc?Screen=PROD & Store_Code=RG & Prod\ uct_Code=ANAB01 or http://tinyurl.com/lopom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2006 Report Share Posted April 3, 2006 > Ok this is going to sound corny. Have you all ever soaked those > 12-bean (or nine or whatever) mixtures before in water? I always > think it looks very pretty. These anasazi are sure to look nice as > well. Shawn - I love looking at any of my beans, right after they're rinsed! They are so beautiful. They often lose a lot of color after cooking, but they are gorgeous just before. Glad to know I'm not the only one who appreciates it... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2006 Report Share Posted April 3, 2006 Aren't the directions on the package? You wouldn't soak lentils or the pea mixtures. As for the bean mixtures if it includes the seasoning right in with the beans I would think then that they have been cooked already and you are just reconstituting them. If the seasoning is in a separate package then maybe you would soak first. Weird if there are no directions. Do you have your eye wear on? When cooking beans from scratch I always soak them, drain, then put in fresh water. If the seasonings are right in with the beans you sure wouldn't want to drain them. Oh, yes, the Anasazi beans are lookers. Here is a site for those not familiar with them. http://www.truestarhealth.com/Notes/1644000.html The name itself comes from the earliest Native Americans in that area meaning something like the ancient ones or ancient strangers. The ruins of their civilization are in the South West, Mesa Verde which you can do tours of...climbing and I have done that. They were also to be found at Canyon de Chilly. My daughter was married there over looking Spider Rock at dawn...Spider Woman actually who legend has it taught the Navajo's to weave. This site is a picture of our view during Mary's wedding which was just a few of us. http://www.lapahie.com/Spider_Rock_Rainbow.cfm As an aside, I performed the legal marriage of my daughter, a thrill of a lifetime...my name is on the marriage document. My best friend of 30 years performed the wedding ceremony overlooking Spider Rock, a ceremony written by Mary incorporating so many different traditions...Jewish, Buddhist, Native American, Feminism....it was the most incredible ceremony written I have ever witnessed. I sense an attempt at punning here from you Shawn....beans and corny? Feeble at best. linda " subprong " <subprong > Ok this is going to sound corny. Have you all ever soaked those > 12-bean (or nine or whatever) mixtures before in water? I always > think it looks very pretty. These anasazi are sure to look nice as > well. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2006 Report Share Posted April 3, 2006 Being curious, I googled - and learned this: 'Anasazi Beans 'Most popular of the modern boutique beans, the Anasazi bean is also called the Aztec bean, Cave bean, New Mexico appaloosa and sometimes Jacob's Cattle. It is a 1,500 year old variety. . .' More, read on: http://www.ellenskitchen.com/recipebox/beanspeas2.html Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2006 Report Share Posted April 3, 2006 But I will say that Jacob's Cattle beans are different, even if the ansazi are sometimes called that... > Being curious, I googled - and learned this: > > 'Anasazi Beans > > 'Most popular of the modern boutique beans, the Anasazi bean is also > called the Aztec bean, Cave bean, New Mexico appaloosa and sometimes > Jacob's Cattle. It is a 1,500 year old variety. . .' > > More, read on: > http://www.ellenskitchen.com/recipebox/beanspeas2.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2006 Report Share Posted April 7, 2006 You are losing me once again, Linda. More than likely it's the fact that you have been deprived of chiles and celery. No wonder you are in a current rut. No worries, Paula and I have a celery and chile cocktail/concoction coming your way (say that 3 times quickly). I was just saying that the packages come in a variety of beans (usually a 9 or 12 variety). When you rinse them, they are shiny and the sizes and colors, diverse. When you soak them they then expand. I've just always found it to be really cool looking. Ya know those cool anasazi beans remind me of the pretty country cow type of pattern that they have on themselves (on their hair). Neat. The products I'm referring to have the seasonings in packages along side the beans. You can throw them out and add your own seasonings. If I remember correctly (with one of the brands) one flavor has chicken in it and the ham flavor packet has smoke flavor instead of an animal product. Celery salute, Shawn On 4/3/06, linda <> wrote: > Aren't the directions on the package? You wouldn't soak lentils or the pea > mixtures. As for the bean mixtures if it includes the seasoning right in > with the beans I would think then that they have been cooked already and > you > are just reconstituting them. If the seasoning is in a separate package > then > maybe you would soak first. Weird if there are no directions. Do you have > your eye wear on? When cooking beans from scratch I always soak them, > drain, > then put in fresh water. If the seasonings are right in with the beans you > sure wouldn't want to drain them. > " subprong " <> > > > > > Ok this is going to sound corny. Have you all ever soaked those > > 12-bean (or nine or whatever) mixtures before in water? I always > > think it looks very pretty. These anasazi are sure to look nice as > > well. Quote Link to comment Share on other sites More sharing options...
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