Anasazi Beans With Juniper

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Anasazi Beans With Juniper

 

2 cups dried Anasazi or pinto beans

10 coriander seeds

8 juniper berries

1 small onion

1 tablespoon sunflower seed or light olive oil

1 teaspoon ground red chile

1 teaspoon dried Mexican or Greek oregano

2 1/2 quarts water

salt

 

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

them aside for six hours or overnight. (Or use the quick-soaking method.) 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, chile and oregano. Cook together over medium heat for 3 or 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 seasoning. Serve the beans in a

bowl with the broth.