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Nov 14, 2011 10:33 AM

Anasazi Beans!


I've searched the other bean threads, but only found passing mention to Anasazi beans. We have quite a lot of these, and I want to play with the best way to enjoy them. What's your favorite preparation for this variety? (FYI: I have been to Rancho Gordo website).

Thank you!

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  1. Funny I just made these yesterday. I got them as a present from family who traveled to Arizona. One recipe called for putting shredded cabbage in them. I tried it and it was OK. For the second bag, I treaded them like Louisiana Red Beans (ham hocks, andouille sausage, worcestershire sauce, cayenne and the usual ingredients) and it came out fine. Of course I threw in a bag of mustard greens toward the end. They came out great. You could also use smoked turkey wings instead of ham hocks.

    3 Replies
    1. re: jcmods

      jcmods: Thanks for your reply- I considered that they might be a good sub for red beans in such a prep, good confirmation. My husband is going to make a SW chili tonight, and I'll use them for red beans and rice next week. I like the idea of tossing in greens at the end, I do that with collards a lot.

      I was hoping I could find a traditional use that's eluded me on Google, I'll try some frijoles charros next.

      To paulj- I'm hoping to find out!

      1. re: caviar_and_chitlins

        A problem with traditional uses is - which origin tradition are you going to believe. :)

        One story is that they were found by an archaeologist in a 1500 year old burial site. Another story is that they are the marketing brainchild of a boutique bean grower (at least the Anasazi name can be attributed to a particular grower). May be the best you can do is find typical SW bean dishes, without worrying about the particular strain of bean.

        1. re: paulj

          Hey- I'll believe what the beans tell me to. :p

          We have a large bag of them, but you're correct- any good bean recipe will do.

      1. re: paulj

        I am not sure that they taste radically different from most beans, but they are peculiar to the southwest. They are black and white when dried but cook up pink. They are similar to red beans.

        1. re: jcmods

          Actually, now that I've given it some thought, I would say there's a sweetness to them I haven't experienced in other beans.

          1. re: jcmods

            Yep, that's what I think, too. A really mild, creamy sweetness that I love. I use them when I'm making New Mexican dishes (though pintos are used traditionally). I love them cooked with red chile sauce and pork, or simply with chopped green chile and a some garlic and cooked down until most of the liquid has evaporated. The liquor becomes a thick, rich, slightly sweet gravy that I think really benefits from some chile heat and acidity.

      2. I really like Anasazi beans. I totally have believed they were discovered at an archaeological dig, planted and ultimately harvested and then marketed. It is hard to believe that any archaeologist would allow these to be carried off and planted though.

        I like these. I cook them basically like I cook any other bean. Pork for flavoring is good. I don't happen onto these easily, so I haven't cooked them a couple of years. But it seems to me they have a sort of creamy texture? They remind me of pinto beans otherwise.

        edited to add: Here is a link:

        I don't know if Adobe Milling owns the trademark, or if they simply sell the trademarked beans. I notice that the description does not say the beans were discovered by archaeologists which is the story I read a number of years ago. The description says the beans are mealy, and don't cause as much gas. I had forgotten about that claim.

        1. I like anasazi beans! They cook up quickly despite their large size. I find them sweet and creamy compared to other red kidney beans and pinto beans. I have a skillet-toasted corn, tomato and anasazi bean salad that I like. It uses a balsamic vinaigrette with some chili flakes.

          1. Old thread, but it's fall and bean season again! Ran across some Anaszi beans and was trying to decide what to do with them. Hubby went to meat market for shanks for Osso Bucco and a few other items, the kid behind the counter gave him ham shanks! So my bean recipe was decided for me. After soaking, sauteed a little onion and garlic, browned the shank and tossed in the oven with the beans covered with water, a bay leaf and couple of sprigs of fresh thyme for about 90 minutes. These beans have a sweet flavor! Absolutely delicious. A hint of baked bean flavor without any sweetener added. Very pleasantly surprised and will try these again.