Anasazi Beans


So many beans start out very colorful, but cook up to a less lustrous appearance. 

These Anasazi beans were very flavorful atop white rice, accompanying a jalapeño cheeseburger, grilled onions, tomato slices, and a generous handful of freshly-roasted red peppers!


About judilyn

RV'er, foody, caregiver, knowledge seeker
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10 Responses to Anasazi Beans

  1. gypsy97 says:

    I haven’t cooked or eaten Anasazi beans since I lived in Falls Church, VA during the 1990’s. I remember how I used to love them, although I don’t eat any kind of beans now and they just don’t help my digestion.

    • judilyn says:

      Aw, that’s a real shame! We just love just about any kind of beans. They are so easy in the Crockette. We ate them for lunch, and there was a special request for more at dinner time. We had them with more rice, sausage and cauliflower.

  2. Dale says:

    They make some really fine bean soup, too! 🙂

    • judilyn says:

      Gary likes them New Orleans style – over white rice – but sometimes we have them in soup on the second round. Not today, though. They are all gone now. ;->

  3. taphian says:

    I have never seen these beans here. Maybe we don’t have them.

    • judilyn says:

      Anasazi is a Native American word for something like “ancient one”, so maybe they are common here in The Southwest, but not in other countries.

      • taphian says:

        Yes, I guess in every country you have special beans, peas, lentils etc. In Italy they have different ones from ours, but we can get quite a lot here.

  4. As long as the flavor is there… 🙂

    • judilyn says:

      I don’t know what it is about beans . . . but they can have the most delightful inherent flavor. I can’t put my finger on what it is, really, just a pleasant experience. I’m not sure there is much difference among the bean varieties, but maybe a more sophisticated palate than mine could tell the difference. I just luvs ’em all! ;->

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