Anasazi Stew Recipes

ANSAZI POBLANO STEW (OR PINTOS)

Ansazi Poblano Stew (Or Pintos) image

Anasazi beans are so pretty! Imagine a bean that has the coloring of a paint horse! They also cook up faster than other beans and have a pleasant almost sweet flavor.

Provided by Mamas Kitchen Hope

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups anasazi beans or 4 cups pinto beans, already cooked
2 tablespoons olives or 2 tablespoons canola oil
1/2 medium onion, chopped
1 large garlic clove, minced
2 large tomatoes, chopped
1 poblano pepper, roasted, skinned and chopped (a Poblano is a green ancho chile)
salt and pepper
1 cup mild Mexican cheese or 1 cup monterey jack cheese, shredded

Steps:

Place beans in a heavy saucepan.
In a skillet, heat the oil on medium and sweat the onion and garlic, add the tomatoes and poblano pepper.
When all have stewed, add to the beans. Sprinkle the cheese when serving.
Serve with cornbread.

Nutrition Facts : Calories 26.9, Fat 0.7, SaturatedFat 0.1, Sodium 29, Carbohydrate 5.1, Fiber 1.6, Sugar 2, Protein 1

HOW TO MAKE A SIMPLE POT OF ANASAZI BEANS

How to Make a Simple Pot of Anasazi Beans image

A piece of ham, a ham hock, or bacon can be added to the beans, but they are delicious without meat. If the beans need thickening, mash a cupful and put them back in the saucepan. To make frijoles refritos (refried beans), mash all of the beans by hand or in a processor and fry them in vegetable oil in small batches. Read more at Suite101: Anasazi Beans: Gift from the Cliff Dwellers http://mexican-food.suite101.com/article.cfm/anasazi_beans#ixzz0his2bnIq

Provided by Mamas Kitchen Hope

Categories One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb anasazi beans
1 cup onion, chopped
4 garlic cloves, minced
2 jalapenos, chopped
1 tablespoon olive oil
1 teaspoon cumin (more if you like)
salt and pepper
epazote

Steps:

Wash and soak a pound of beans according to the directions on the package. Drain them and put them in a pot.
Cover them with water and cook them until they are tender, adding more water if necessary.
While the beans are cooking, saute chopped onions, minced garlic cloves, and jalapenos in olive oil. Add the vegetable mixture to the beans while they are cooking. Season with cumin, salt, and pepper.

Nutrition Facts : Calories 36.2, Fat 2.4, SaturatedFat 0.3, Sodium 2.2, Carbohydrate 3.6, Fiber 0.7, Sugar 1.4, Protein 0.5

THREE SISTERS STEW

Three Sisters Stew image

Because they were generally planted and harvested together and subsequently combined in meals, beans, corn, and squash are known fondly as the three sisters of agriculture to Native Americans of the southwestern United States. Together here they make a healthy, hearty stew.

Yield serves 4

Number Of Ingredients 18

Ingredients

2 cups dried pinto, anasazi, or red beans, thoroughly rinsed
6 cups chicken stock (page 91) or water
1 cup tomato or marinara sauce
1 tablespoon olive or corn oil
1 yellow onion, coarsely chopped
1 tablespoon canned chile in adobo sauce, with sauce
1 poblano chile, stemmed, seeded, and coarsely chopped
2 cloves garlic, chopped
1/2 pound chorizo sausage, sliced in rounds
1 tablespoon cumin seeds, crushed
1 tablespoon coriander seeds, crushed
1 tablespoon chili powder
3 ears corn, cut into 2-inch lengths
2 zucchini squash, cut in rounds
1/2 cup beer
Salt
1/2 cup coarsely chopped cilantro, for garnish
1/2 cup sour cream, for garnish

Steps:

Combine the beans, water, and tomato sauce in the slow cooker.
Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 10 minutes, until lightly browned. Transfer to the slow cooker and add the adobo chile and sauce, poblano chile, and garlic. Cover and cook on low for 6 to 8 hours, until the beans are very tender.
Place a sauté pan over medium-high heat and add the chorizo. Cook for 10 to 15 minutes, until browned. Transfer to paper towels to drain.
Add the chorizo, cumin, coriander, chili powder, corn, zucchini, and beer to the cooker and continue cooking for 1 hour, until the zucchini is tender and the corn is cooked. Season to taste with salt.
Serve hot, garnished with the cilantro and sour cream.

ANASAZI STEW

Anasazi Stew image

A variation of the three sisters stew. Three sisters is a native american reference to squash, beans and corn. In what is now Southwest US, natives commonly grew all three on the same plot of land. From a vegetarian nutritional stand point they compliment each other as well. BFL/EFL.

Provided by SaltNPepper

Categories Stew

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can beans, black
2 cloves minced garlic
2 teaspoons oregano, dried
1 teaspoon cumin powder
1 teaspoon ground cinnamon
1 cup onion, chopped
2 -3 cups squash, winter (peel if not organic)
1 (15 ounce) can tomatoes, chopped
1 tablespoon chili powder
1 1/2 cups fresh corn or 1 1/2 cups frozen corn
8 -10 tablespoons grated cheese (optional)

Steps:

With fork poke vent holes into the squash.
Peel skin if not organic.
Microwave for about 5 minute or until about 3/4 cooked.
Cut into 1 inch cubes.
Set aside.
In a 4 quart sauce pan quickly toast oregano powder, cumin, and cinnamon for about 30 seconds Add oil, onion, salt, and garlic; saute until the onion is translucent.
Add squash tomatos, beans (including liquid), corn, and chili powder, cook until squash and corn is tender.
(about 5 minutes) Serve Hot with grated cheese garnish.

Nutrition Facts : Calories 71.2, Fat 1, SaturatedFat 0.2, Sodium 24.4, Carbohydrate 15.6, Fiber 3.4, Sugar 5.2, Protein 2.9

THREE SISTERS STEW

Three Sisters Stew image

Matt Mead, the governor of Wyoming, recalls being taken out by his grandfather on the family ranch to shoot his first duck for Thanksgiving at age 9, when he was so small that his grandfather had to brace him from behind to help absorb the kick from the shotgun. Game is found on many Thanksgiving tables in the state, but other traditions predate the hunt. The trinity of corn, beans and squash was central to the agriculture of the Plains Indians in what would later become Wyoming, and some cooks honor that history each Thanksgiving with a dish called Three Sisters stew. The writer Pamela Sinclair's version is a highlight of her 2008 cookbook, "A Taste of Wyoming: Favorite Recipes From the Cowboy State." The stew works nicely as a rich side dish for turkey, and can easily be adapted to vegetarian tastes by omitting the pork and adding a pound of cubed butternut squash instead.

Provided by Sam Sifton

Categories dinner, lunch, soups and stews, main course

Time 1h40m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 pound trimmed pork loin, cut into 1-inch cubes
1 teaspoon ground cumin
Kosher salt, as needed
Black pepper, as needed
2 tablespoons neutral oil, such as canola
1 large yellow onion, diced
3 garlic cloves, minced
4 cups turkey or chicken stock, preferably homemade or low-sodium
1 medium yellow squash, diced
1 (15-ounce) can pinto beans, drained
1 (15-ounce) can black beans, drained
1 (14 1/2-ounce) can chopped tomatoes
2 cups fresh or frozen corn kernels
1 (4-ounce) can roasted green chiles (1/2 cup)
1/2 bunch fresh cilantro, roughly chopped

Steps:

Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside.
Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.
Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1071 milligrams, Sugar 6 grams, TransFat 0 grams

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Anasazi Stew Recipes

ANSAZI POBLANO STEW (OR PINTOS)

Anasazi beans are so pretty! Imagine a bean that has the coloring of a paint horse! They also cook up faster than other beans and have a pleasant almost sweet flavor.

HOW TO MAKE A SIMPLE POT OF ANASAZI BEANS

THREE SISTERS STEW

Because they were generally planted and harvested together and subsequently combined in meals, beans, corn, and squash are known fondly as the three sisters of agriculture to Native Americans of the southwestern United States. Together here they make a healthy, hearty stew.

ANASAZI STEW

A variation of the three sisters stew. Three sisters is a native american reference to squash, beans and corn. In what is now Southwest US, natives commonly grew all three on the same plot of land. From a vegetarian nutritional stand point they compliment each other as well. BFL/EFL.

THREE SISTERS STEW

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