Anasazi Supper Beans

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ANASAZI SUPPER BEANS

Serves 4 to 6 as a main dish

 

Cooking the Beans:

1 pound dried Anasazi beans, soaked either 2 hours in hot water, or overnight in

cold, and drained

1 medium onion, halved and stuck with 4 whole cloves

1 small carrot, minced

1/2 teaspoon dried oregano

5 large cloves garlic, crushed

Salt

 

Braising:

2 whole dried ancho chilies, seeded and crushed

Good-tasting extra-virgin olive oil

1 medium onion, finely chopped

6 sprigs fresh coriander, chopped

Salt and freshly ground black pepper to taste

2 large cloves garlic, minced

1/2 teaspoon dried oregano

14-ounce can whole peeled tomatoes, drained and crushed (do not use crushed

canned tomatoes)

The cooked beans

2 to 3 cups of their liquid

1/4 tightly packed cup fresh coriander leaves, coarsely chopped

 

A day or three before serving, drain the soaked beans and turn them into a

6-quart pot. Cover with cold water by 2 inches, adding the first quantities of

onion, cloves, carrot, oregano and garlic. Simmer gently, partially covered,

about 45 minutes to an hour, or until beans are barely tender. Turn off the

heat, uncover, add about 1 teaspoon salt and let stand another hour, or until

tender, but not mushy. Drain, reserving liquid.

 

Start the braise by toasting the chilies in a dry skillet over medium heat.

Within 5 minutes they'll smell sweet and have softened. Immediately remove them

from the pan and soak 20 minutes in water to cover. Drain them, puree with a

little fresh water and set aside. (Seed the chilies before pureeing if you want

to reduce their heat.)

 

Lightly film the olive oil over the bottom of a 12-inch straight-sided saute

pan. Set it over medium-high heat. Add the chopped onion and first quantity of

coriander, seasoning them with salt and pepper. Saute the onion to golden, stir

in the chilie puree with the garlic, and oregano. Cook 2 minutes over medium

high.

 

Blend in the tomatoes, crushing them with your hands. Stir and cook at a lively

bubble about 4 minutes, or until thick. Gently stir in beans, discarding the big

chunks of onion and whole cloves. Add bean liquid to moisten and simmer about 15

minutes to blend flavors. You want a cross between a thick soup and a stew.

Taste for seasoning before serving and present sprinkled with the fresh

coriander.