I love cooking and eating beans. And since I live in the Southwest, I also love Mexican food! Here’s an easy recipe, made in my slow cooker, using Anasazi Beans and Mexican spices. If you don’t have Anasazi beans then use pinto beans instead!
You can use canned tomatoes and canned green chiles, but I like using fresh. Here’s how I roast my own green chiles!
Anasazi Beans -- Mexican Style
- 1 pound Anasazi beans
- 1 onion chopped
- 2 garlic cloves peeled and minced
- 20 sprigs cilantro leaves chopped
- 2 green onions sliced
- 2 cups diced tomatoes
- 1 green chile roasted, seeded and diced
- 1 teaspoon ground cumin
- 1 tablespoon sea salt or to taste
Sort through the dried beans, picking out any debris or bad beans. Put in a colander and rinse thoroughly. Put in the slow cooker and cover with ample water. Use enough water so that when the beans double in size, they will still be covered with water. Allow to soak overnight.
The next morning, drain and rinse the beans. Put in the slow cooker with fresh water. Use enough water to cover the beans, plus 1/2 to 1 inch extra.
Add the onion and garlic. Cook on low for 6 hours or high for 4 hours until the beans are almost done. If there is a lot of water left in the pot, then take some out using a large spoon. You want the beans saucy, but not soupy!
Turn the slow cooker to high and add the rest of the ingredients, except for the salt. Use as much or as little green chile as you want. For info on how to roast your own chiles see the Notes below. I use only about 1/4 of a green chile in the recipe because I'm a wimp when it comes to spicy foods! Allow the beans to cook for another hour or until the tomatoes are tender.
Now's a good time to cook some rice if you want to serve the beans over rice.
When the beans are tender, add the salt (to taste) and a heaping spoonful of love.
Serve over rice, garnished with cilantro if desired. Or serve in tortillas or with corn bread.