Anasazi Beans with bacon and garlic

Aren't these beans beautiful? These are Anasazi beans. Anasazi beans were one of the few crops cultivated by the Anasazi Indians, who lived in U.S.A. in the four corners area (now Colorado, Utah, Arizona and New Mexico) dating back to 130 A.D. The beans were found in the ruins by settlers to the four corners area in the early 1900's. Presently the beans are grown at 7,000 ft. elevation on the same land the Anasazi inhabited. This information is courtesy the Adobe Milling website which is where you can get more information and also buy the beans, as well as other delicious products (click here www.anasazibeans.com)!

I found these beans at a market in a small town (Quartzite) in Arizona when we were there earlier this year. Finally, today I decided on a way to use them. Here is my recipe.

Garlic Anasazi beans with slab bacon and onions

1 cup Anasazi beans
3 cups water (distilled is best)
1/3 of a slab/block of smoked bacon (sliced, then cut into small pieces)
1 small onion
1 large clove of garlic, crushed
1 tsp. salt
1/4 tsp. white pepper
1/2 cup water, if desired (for last portion of cooking)

Place the beans in a dutch oven and add the water. Simmer on a very low heat for an hour (until beans have become firm but not hard).

One cup of dried beans with 3 cups of water.

While the beans are simmering, slice up the bacon and place it on paper towels (which are on a large microwave safe plate). I used an apple smoked bacon. Cover the paper towels with bacon pieces then add one paper towel to cover the bacon. Microwave for 2 minutes on 500 W power. I like my bacon alittle well done so I microwaved it for an addition 1 minute and 20 seconds.

Bacon on paper towels, after microwaving.

Cut the onion into cubes. Cut the bacon pieces into smaller bite sized pieces.

After the beans have simmered for approximately one hour, check the firmness by taking one out and biting it in half. If the beans still seem alittle too tough, simmer for a little while longer, paying attention to check again soon. When it is ready, crush the garlic directly in to the pot with the beans. Then add the bacon, onions, salt and pepper. Cover and simmer on lowest heat for another 30 minutes, stirring occasionally.

After about 40 minutes of simmering, there is still a good amount of water left to cook down.

After alittle over one hour of simmering, the water has nearly gone. This is just before adding the bacon and other ingredients.

Check occasionally for doneness. You may want or need to add an additional 1/2 cup of water during this last 30 minutes of cooking (I did). When the beans have reached the level of doneness (become soft) that you like, they're done!

Maybe next time I make this I will mix in some canned diced Ortega (mild green) chilies for a little color variation and light flavor. Or maybe a bit of Tabasco mild green sauce would taste good. What ideas will you have?

Finished beans, served up and ready to eat!

Daisy was passed out on the sofa all the while I was cooking tonight! She has been so lazy today! Looks pretty cozy doesn't she?