Kokopelli Anasazi Beans With Sun Dried Tomatoes Recipes

ANASAZI BEANS WITH SUN-DRIED TOMATOES

Steps:

• Rinse & sort beans. Cover with water & soak overnight; OR bring to a boil for 5 minutes, remove from heat, cover & let rest for 1 hour. Drain, rinse & cover beans with water. Bring to a boil, cover & simmer approximately 1-1/2 hours or until nearly tender. In a skillet, saute onion & garlic in oil until transparent. Add this mixture & all remaining ingredients to beans. Simmer uncovered for 1 hour, until tender, stirring occasionally. May be necessary to add water during last hour of cooking.

KOKOPELLI ANASAZI BEANS WITH SUN DRIED TOMATOES

Steps:

• Rinse & sort beans.
• Cover with water & soak overnight; OR bring to a boil for 5 minutes, remove from heat, cover & let rest for 1 hour.
• Drain, rinse & cover beans with water. Bring to a boil, cover & simmer approximately 1-1/2 hours or until nearly tender.
• In a skillet, saute onion & garlic in oil until transparent. Add this mixture & all remaining ingredients to beans.
• Simmer uncovered for 1 hour, until tender, stirring occasionally.
• May be necessary to add water during last hour of cooking so keep a watchful eye.

ANASAZI BEAN CHILI

Steps:

• Wash and drain Anasazi beans. Place in a slow cooker with 4 cups water and soak 8 hours to overnight.
• When ready to cook, heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Skim foam off the top of the beans. Add onion-garlic mixture, chicken broth, chile peppers, corn kernels, tomatoes, ham hock, tomato paste, salt, and pepper. Cook on Low until beans are tender, about 8 hours.

ANASAZI BEANS WITH HAM HOCKS

Steps:

• Soak the beans overnight and drain off the water.
• In a large pot add beans, ham hocks, onion, salt, pepper and broth and simmer until the ham hock and beans are tender.