A mother-daughter conversation on food and cooking (mostly)

Sunday, April 25, 2010

Basic Beans

I had to post this because for a while we couldn't find the recipe card--we worried that it might be lost to posterity. Dad makes these.

And I have to tout Anasazi beans again: they are less gassy than pinto beans, and they cook in about half the time without pre-soaking. This is a slow crockpot recipe, but on the stove top they become tender in a little over an hour.

Crockpot Anasazi Beans

1 pound Anasazi beans

Water to cover by about 1 ½ inches

Place in crockpot in the morning and cook on High for half a day.

1 ½ teaspoons salt

1 teaspoon oregano

1 teaspoon cumin seeds

1 small dried red chile

3 cloves garlic, crushed

2 tablespoons olive oil

Add the remaining ingredients and cook on Low until dinnertime.