Anasazi beans with juniper

 
                         ANASAZI BEANS WITH JUNIPER
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans                            Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Ground red chile (opt)
    1       t            Dried Mexican or Greek
                         -oregano
    2 1/2   qt           Water
                         Salt
 
   Uncomplicated and satisfying, this recipe for anasazi
   beans is from Deborah Madison's "The Savory Way."
   
   You can find juniper berries in the spice section of
   specialty food markets.
   
   Sort through the beans, rinse them well, cover them
   with cold water, and set them aside for six hours or
   overnight. (Or use the quick-soaking method.)
   
   Bruise the seeds and berries in a mortar, and chop the
   onion into small squares.
   
   Warm the oil in a wide-bottomed soup pot; add the
   onions, coriander seeds, juniper berries, chile and
   oregano. Cook together over medium heat for 3 or 4
   minutes, stirring occasionally.
   
   Drain the beans and add them to the pot along with the
   fresh water. Bring to a boil; then lower the heat and
   simmer for 40 minutes. Add salt to taste and continue
   cooking until the beans are as tender as you like them
   ~ probably another 30 minutes or so. When done, check
   the seasoning. Serve the beans in a bowl with the
   broth.
   
   Suggestion: There are lots of tasty additions you can
   use - cilantro, mint, scallions, sour cream, cheese
   and so on. But try the beans plain first.
   
   Nutritional analysis per serving: 401 calories, 4.84
   grams fat, 0 milligrams cholesterol, 27.6 milligrams
   sodium; 11 percent of calories form fat.
  
 
 
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