Veg Southwest -- Vegetarian Anasazi Beans

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Vegetarian Anasazi Beans

 

Recipe By :Chef Albert Kramer, Manzanita Restaurant, Cornville, Arizona

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Southwest

 

Amount Measure Ingredient -- Preparation Method

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2 cups dried Anasazi beans

5 cups vegetable broth -- or water

1/4 teaspoon salt

black pepper to taste

1/4 teaspoon ground cumin

1/4 teaspoon nutmeg

4 cloves garlic -- pressed

1 bay leaf

1/4 cup olive oil

1/2 cup diced celery

1/2 cup diced onion

1/2 cup seeded & diced green bell pepper

1/2 cup seeded & diced red bell pepper

1 tablespoon tomato paste

 

Soak beans in warm water in a large pot for one hour prior to cooking. Cook

beans in vegetable broth or water with the salt, pepper, cumin, nutmeg, 2 cloves

of garlic, and bay leaf for 30 minutes. Meanwhile, saute the remaining garlic,

celery, onion, and peppers in olive oil until translucent but still crisp. Add

vegetables to the semi-cooked beans along with tomato paste. Cook for another

30 minutes until tender.

 

Serve in a large soup bowl with salad on the side. Can be topped with Parmesan

if desired.

 

Source:

" Vegetarian Southwest, Lon Walters "

S(ISBN):

" 0-87358-710-3 "

Copyright:

" 1998 "

 

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Per serving: 234 Calories (kcal); 12g Total Fat; (46% calories from fat); 6g

Protein; 26g Carbohydrate; 2mg Cholesterol; 1476mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Author's Note: Thoroughly cooking beans is a simple process, but the

timing is highly variable because the moisture content in dried beans varies

widely. If you beans are old, the cooking may take longer, so cook as long as

necessary until tender.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 3572 4695 0