Note: 1. You can find juniper berries in the spice section of food
markets. 2. Soaking beans overnight gets rid of about 70 percent of
the gases. Also be sure to drain off the water that you soak the
beans in and rinse well. Then cook with fresh water.

2 C. dried Anasazi beans
10 coriander seeds
8 juniper berries
1 sm. onion
1 T. sunflower seed or light olive oil
1 tsp. ground red chile (opt)
1 tsp. dried Mexican oregano
2 1/2 qt. water

Sort through the beans, rinse them well, cover them with cold water,
and set them aside for six hours or overnight.

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.

from: The Savory Way.

Contributor: Burning Tree Native Grill

Yield: 1 recipe

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