Anasazi Bean Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Anasazi beans, dry, picked over and rinsed
Vegetable stock or water,
1 medium: Onion, chopped
2 large: Garlic cloves, pressed or minced
1/4 tsp: Coriander,
1/2 tsp: Cumin,
1: Jalapeno or other pepper, finelychopped
Salt to taste,
Green onions, minced, and/or cilantro leaves for garnish
Directions:
Cover the beans in water and soak overnight, allowing extra water for
expansion. Drain, reserving soaking water. Measure soaking water and
add stock or water to equal 6 cups. Pour into pot.
Add remaining ingredients except salt and bring to a boil. Cover,
reduce heat andcook at a low simmer for 1 1/2 to 2 hours, or until
beans are tender. season with salt to taste and serve hot, garnished
with green onion and/or cilantro. Makes 4 servings.
Per serving: 183 cal; 10 g prot; .9 g fat; 32 g carb; 0 chol; 422 mg
sod; 6 g fiber; vegan.
Vegetarian Times, Nov 93/MM by DEEANNE
Source from luhu.jp
expansion. Drain, reserving soaking water. Measure soaking water and
add stock or water to equal 6 cups. Pour into pot.
Add remaining ingredients except salt and bring to a boil. Cover,
reduce heat andcook at a low simmer for 1 1/2 to 2 hours, or until
beans are tender. season with salt to taste and serve hot, garnished
with green onion and/or cilantro. Makes 4 servings.
Per serving: 183 cal; 10 g prot; .9 g fat; 32 g carb; 0 chol; 422 mg
sod; 6 g fiber; vegan.
Vegetarian Times, Nov 93/MM by DEEANNE
Source from luhu.jp