Anasazi Beans with Juniper
2 c Dried Anasazi or pinto beans 10 Coriander seeds 8 Juniper berries 1 sm Onion 1 tb Sunflower seed or light -olive oil 1 ts Ground red chile (opt) 1 ts Dried Mexican or Greek
Ingredients
- 2c dried anasazi or pinto beans
- 10coriander seeds
- 8juniper berries
- 1sm onion
- 1tb sunflower seed or light
- 1ts dried mexican or greek
Directions
- 1
2 c Dried Anasazi or pinto beans 10 Coriander seeds 8 Juniper berries 1 sm Onion 1 tb Sunflower seed or light -olive oil 1 ts Ground red chi
- 2
Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight
- 3
Or use the quick-soaking method.) Bruise the seeds and berries in a mortar, and chop the onion into small squares
- 4
Warm the oil in a wide-bottomed soup pot
- 5
add the onions, coriander seeds, juniper berries, chile and oregano
- 6
Cook together over medium heat for 3 or 4 minutes, stirring occasionally
- 7
Drain the beans and add them to the pot along with the fresh water
- 8
Bring to a boil