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Anasazi & Pinto
Beans with Hominy & Green Chiles
Native American Soups
Yield: 6 Servings
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1 1/2 cups
Dried Anasazi Beans |
1 1/2 cups
Dried Pinto Beans |
3 cups
Dried Indian Hominy |
3 Green Anaheim Chiles |
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10 cups Water |
Step 1: Soak the beans overnight in water to cover. In
the morning rinse the beans with cold water and place in a large pot
with fresh water to cover. Stir in the salt, cover and simmer slowly
2 to 2 1/2 hours, until the beans are tender.
Add water when necessary and stir occasionally to prevent the beans
from burning.
Step 2:
Add hominy and simmer, covered, 1 hour, stirring occasionally.
The hominy and beans should be very soft and moist, but not too
watery.
Step 3:
While the beans and hominy are cooking, roast, peel, seed and dice
the chile. Sprinkle on top of the cooked beans for garnish. |
1 tsp Salt |
Most southwestern Indians grow beans. The Hopis grow a variety of beans in
terraces along their high mesas, where the crop is irrigated by natural springs.
After the harvest the beans are dried and stored. Some beans are used for
ceremonial purposes - from weddings to Kachina dances - while others are used
for their day-to-day meals.
For suburban and city dwellers, I've found that pinto beans, white beans, or red
beans work well, but I suggest you also experiment with some of the other
varieties of beans - like Anasazi beans - that are now available commercially.
Or you may want to be adventuresome and grow your own variety.
To round out this meal, the beans can be served with
Lamb Stuffed Green Chiles, Pan Fried Trout, or Venison
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