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.