Anasazi Beans With Juniper Savory Way - USA

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ANASAZI BEANS WITH JUNIPER SAVOURY WAY

 

2 cups beans, Anasazi dried or pinto beans

10 coriander seeds

8 juniper berries

1 small onion

1 tablespoon oil, sunflower or light olive oil

1 teaspoon chile, red, ground

1 teaspoon oregano, (Mexican or Greek)

2 1 /2 quart water

salt

 

Sort through the beans, rinse them well, cover them with cold water and set

them aside for 6 hours or overnight.

 

Bruise the seeds and berries in a mortar and chop the onion into small

squares.

 

Warm the oil in a wide bottomed soup pot; add the onions, coriander seeds,

juniper berries, chili and oregano.

 

Cook together over medium heat for 3-to 4 minutes, stirring occasionally.

 

Drain the beans and add them to the pot along with the fresh water. Bring to a

boil; then lower the heat and simmer for 40 minutes.

 

Add salt to taste and continue cooking until the beans are as tender as you

like them probably another 30 minutes or so.

 

When done, check the seasonings.

 

Serve the beans in a bowl with the broth.

 

NOTE:

 

Some additions you can use are cilantro, mint, scallions, spoonfuls of thick

Mexican cream, cheese, hummus or tahini..