Indian Tacos
1 1/2 c Dried anasazi beans 6 ea Pieces Indian Frybread, -- about 6" in diameter 1 1/2 c Mache or arugula, washed & -- stemmed 1 lg Red ripe tomato, sliced 2 ea Ripe avocados, halv...
Ingredients
- 11/2 c dried anasazi beans
- 6ea pieces indian frybread,
- 2ea ripe avocados, halved &
- 1ea bunch red radishes, sliced
- 24ea golden yellow plum tomatoes,
- 1lg red bell pepper, or red
Directions
- 1
1 1/2 c Dried anasazi beans 6 ea Pieces Indian Frybread, -- about 6" in diameter 1 1/2 c Mache or arugula, washed & -- stemmed 1 lg Red ripe
- 2
The next day, drain the beans and place them in a saucepan with fresh water to cover
- 3
Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours
- 4
It may be necessary to add water as the beans cook to prevent them from burning and sticking
- 5
After the beans are cooked, remove from the heat and set aside
- 6
You should have about 3 cups cooked beans
- 7
While the beans are cooking, roast, seed, and devein the chiles and the pepper
- 8
Leave chiles whole