Post by blackcrowheart on Mar 24, 2007 10:20:16 GMT -5
Anasazi Bean and Hominy Soup
(A vegetarian meal for 4)
* 1 cup dried Anasazi beans (cultivated by Anasazi cliff-dwelling
natives in the Southwest over 1500 years ago; the beans are adorable--like tiny
maroon and white pinto ponies)--or 1 cup pinto or other dried beans, soaked
overnight in water.
* 8 cups water
* 4 cups cooked hominy (a 30-ounce can, drained)
* 1 Anaheim or poblano chili pepper, roasted under high heat, skinned,
seeded, and cut into thin 1-inch-long strips
* salt and pepper to taste
Put the beans and water in a large saucepan, bring to a boil, then reduce
heat, cover, and simmer for an hour. Add the hominy and chili strips, return to
a boil, then reduce heat, cover loosely, and simmer for another hour, until
the beans and hominy are tender. When ready to serve, season to taste with
salt and pepper and ladle into bowls.
(A vegetarian meal for 4)
* 1 cup dried Anasazi beans (cultivated by Anasazi cliff-dwelling
natives in the Southwest over 1500 years ago; the beans are adorable--like tiny
maroon and white pinto ponies)--or 1 cup pinto or other dried beans, soaked
overnight in water.
* 8 cups water
* 4 cups cooked hominy (a 30-ounce can, drained)
* 1 Anaheim or poblano chili pepper, roasted under high heat, skinned,
seeded, and cut into thin 1-inch-long strips
* salt and pepper to taste
Put the beans and water in a large saucepan, bring to a boil, then reduce
heat, cover, and simmer for an hour. Add the hominy and chili strips, return to
a boil, then reduce heat, cover loosely, and simmer for another hour, until
the beans and hominy are tender. When ready to serve, season to taste with
salt and pepper and ladle into bowls.