Best 6 Kokopelli Anasazi Beans With Sun Dried Tomatoes Recipes
**Kokopelli Anasazi Beans with Sun-Dried Tomatoes: A Culinary Journey into the Heart of Native American Cuisine**
Embark on a culinary adventure with Kokopelli Anasazi Beans with Sun-Dried Tomatoes, a vibrant and flavorful dish rooted in Native American traditions. This hearty and wholesome recipe combines the earthy goodness of Anasazi beans with the tangy sweetness of sun-dried tomatoes, creating a symphony of flavors that will tantalize your taste buds. Our comprehensive guide includes step-by-step instructions, cooking tips, and variations to suit your dietary preferences, ensuring a perfect culinary experience. Discover the rich history behind this dish and explore additional recipes that celebrate the diverse culinary heritage of Native American cuisine, including savory stews, aromatic soups, and delectable desserts.
KOKOPELLI ANASAZI BEANS WITH SUN DRIED TOMATOES
Make and share this Kokopelli Anasazi Beans With Sun Dried Tomatoes recipe from Food.com.
Provided by Magic Mushroom
Categories One Dish Meal
Time P1DT2h
Yield 1 pot beans, 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse & sort beans.
- Cover with water & soak overnight; OR bring to a boil for 5 minutes, remove from heat, cover & let rest for 1 hour.
- Drain, rinse & cover beans with water. Bring to a boil, cover & simmer approximately 1-1/2 hours or until nearly tender.
- In a skillet, saute onion & garlic in oil until transparent. Add this mixture & all remaining ingredients to beans.
- Simmer uncovered for 1 hour, until tender, stirring occasionally.
- May be necessary to add water during last hour of cooking so keep a watchful eye.
ANASAZI BEANS WITH HAM HOCKS
These beans come from Adobe Milling in Dove Creek in Colorado. Anasazi Beans are sweeter than a Pinto Bean, cook faster and what great about them is you don´t have to soak them.
Provided by foodart
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Soak the beans overnight and drain off the water.
- In a large pot add beans, ham hocks, onion, salt, pepper and broth and simmer until the ham hock and beans are tender.
Nutrition Facts : Calories 87.7, Fat 2.8, SaturatedFat 0.8, Sodium 137.8, Carbohydrate 8.9, Fiber 0.6, Sugar 2.2, Protein 9.5
ANASAZI & PINTO BEANS WITH HOMINY & GREEN CHILES
Make and share this Anasazi & Pinto Beans with Hominy & Green Chiles recipe from Food.com.
Provided by Iowahorse
Categories Beans
Time P1DT3h
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Soak the beans overnight in water to cover.
- In the morning rinse the beans with cold water and place in a large pot with fresh water to cover.
- Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender.
- Add water when necessary and stir occasionally to prevent the beans from burning.
- Add hominy and simmer, covered, 1 hour, stirring occasionally.
- The hominy and beans should be very soft and moist, but not too watery.
- While the beans and hominy are cooking, roast, peel, seed and dice the chiles.
- Sprinkle on top of the cooked beans for garnish.
REFRIED ANASAZI BEANS
Anasazi Beans are offered by the Adobe Milling Co and can be ordered online from Colorado. Great beans! Named after the ancient Native Americans in that area. Great as a tortilla filling or side dish.
Provided by sugarpea
Categories Spreads
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cook beans at a gentle boil in 3 cups water, covered, until tender, about 1 1/2 hours.
- Drain beans and save liquid.
- Saute onion, green pepper, garlic and bacon; mash beans together with sauteed mixture, adding a little liquid at a time, until bean mixture is smooth.
- Can be frozen.
SUN-DRIED TOMATO AND CANNELLINI BEAN DIP
A tangy zesty dip that's easy to make and keeps well in the fridge. Serve with vegetable slices, pita, or whatever takes your fancy. I've even used it as a condiment on sliced meat sandwiches.
Provided by weedak
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 9.7 g, Fat 7.4 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 146 mg, Sugar 0.8 g
CROCK POT WHITE BEANS WITH SUN-DRIED TOMATOES
If you don't have sun-dried tomatoes in your cupboard add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor
Provided by TishT
Categories Beans
Time 5h10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except tomatoes and olives in slow cooker.
- Cover and cook on high heat setting 4 to 5 hours or until beans are tender.
- Stir in tomatoes and olives.
Tips:
- Choose the right type of beans: This recipe calls for Anasazi beans, but you can also use other varieties such as pinto, kidney, or black beans.
- Soak the beans overnight: This will help reduce the cooking time and make the beans more digestible.
- Use a variety of vegetables: This recipe uses a variety of vegetables, such as onions, peppers, and tomatoes. Feel free to add or substitute other vegetables that you like.
- Don't overcook the beans: Overcooked beans will become mushy and lose their flavor.
- Serve with your favorite sides: This dish is great served with rice, tortillas, or bread.
Conclusion:
Kokopelli Anasazi Beans with Sun-Dried Tomatoes is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new recipe to try, give this one a try. You won't be disappointed!
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