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!

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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.

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    • 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.

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  2. Dale says:

    They make some really fine bean soup, too! 🙂

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    • 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. ;->

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  3. taphian says:

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

    Liked by 1 person

  4. As long as the flavor is there… 🙂

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