Anasazi And Pinto Beans With Hominy And Green Chiles Recipes

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ANASAZI AND PINTO BEANS WITH HOMINY AND GREEN CHILES



Anasazi and Pinto Beans with Hominy And Green Chiles image

not set

Provided by BigOven Cooks

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 6

3 c Dried indian hominy
3 Green anaheim chiles
10 c Water
1 ts Salt
1 1/2 c Dried anasazi beans
1 1/2 c Dried pinto beans

Steps:

  • Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Nutrition Facts : Calories 83 calories, Fat 0.3966 g, Carbohydrate 15.3313 g, Cholesterol 0 mg, Fiber 5.305 g, Protein 5.1551 g, SaturatedFat 0.08596 g, ServingSize 1 1 Serving (254g), Sodium 6.925 mg, Sugar 10.0263 g, TransFat 0.0831600000000001 g

ANASAZI & PINTO BEANS WITH HOMINY & GREEN CHILES



Anasazi & Pinto Beans with Hominy & Green Chiles image

Make and share this Anasazi & Pinto Beans with Hominy & Green Chiles recipe from Food.com.

Provided by Iowahorse

Categories     Beans

Time P1DT3h

Yield 3-4 serving(s)

Number Of Ingredients 6

1 1/2 cups dried anasazi beans
1 1/2 cups dried pinto beans
10 cups water
1 teaspoon salt
3 cups dried hominy
3 green anaheim chilies, for garnish

Steps:

  • Soak the beans overnight in water to cover.
  • In the morning rinse the beans with cold water and place in a large pot with fresh water to cover.
  • Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender.
  • Add water when necessary and stir occasionally to prevent the beans from burning.
  • Add hominy and simmer, covered, 1 hour, stirring occasionally.
  • The hominy and beans should be very soft and moist, but not too watery.
  • While the beans and hominy are cooking, roast, peel, seed and dice the chiles.
  • Sprinkle on top of the cooked beans for garnish.

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