Monday, December 6, 2010

Anasazi Beans are a wonderfull bean to add to your food storage.  From

The Anasazi were Indians who lived in the four corners area (now Colorado, Utah, Arizona and New Mexico) dating back to 130 A.D. The are best identified with their substantial architectural achievements known today as "cliff dwellings". Mesa Verde National Park, Hovenweep, Canyon de Chelly and many other dwelling that dot the arid countryside, represent these structures. "Anasazi" is a Navajo word perhaps best translated as "the ancient ones".
Anasazi Beans® were one of the few crops cultivated by the Anasazi. They were found in the ruins by settlers to the four corners area in the early 1900's. Presently they are grown at 7,000 ft. elevation on the same land the Anasazi inhabited.
Anasazi Beans® are considered an unusually tasty baking bean, very scrumptious with ham and flavorful in Mexican dishes. This sweeter and mealier bean will allow many culinary delights! They also contain 75% less of the gas-causing carbohydrates compared to pinto beans!

All these great things about Anasazi Beans and they missed my favorite part! Anasazi Beanrequire no soaking! You can take your beans and throw them in the crock pot and 4 hours later they are soft and tasty ans ready to go! On the stove top they only take an hour and a half to cook. When you think about how not fun it would be to have to wait to soak your beans overnight to eat, Anasazi beans make a great choice for an emergency food.

So here is a my favorite recipe from Moon Time....
Moon Time's Anasazi Bean Burger
From Moon Time pub
1 cup dried Anasazi beans
1 tablespoon olive oil, plus more as needed
1/4 cup yellow onion, diced
1/4 cup red bell pepper, diced
1/4  cup green bell pepper, diced
1/4  cup carrots, diced
1 teaspoon cumin
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1 egg
Approximately 1 cup dried bread crumbs
Cook the beans in water for approximately 1 hour, until soft but not mushy. Drain (but don't rinse) and cool.

Heat 1 tablespoon olive oil in a frying pan. Saute the onion, bell peppers and carrot until soft, about 10 minutes. Cool.

Process the beans in a food processor until roughly chopped (only a couple of pulses). Remove the beans and repeat that step for the vegetables.

Combine beans and vegetables in a large mixing bowl, season with cumin, cayenne pepper and salt and pepper to taste. Add the egg and then work the bread crumbs into the bean mixture, starting with small amounts and gradually adding more. It should hold together and have a texture similar to pie dough. If the mixture seems a little dry, add up to 1 tablespoon additional olive oil.

Form four patties. Saute with 1 tablespoon olive oil until golden, approximately 3 minutes on each side. Add a slice of cheddar and serve with mayonnaise.

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