Anasazi bean soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Anasazi beans, dry; picked over and rinsed |
| Vegetable stock or water | ||
| 1 | medium | Onion; chopped |
| 2 | larges | Garlic cloves; pressed or minced |
| ¼ | teaspoon | Coriander |
| ½ | teaspoon | 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 1½ 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
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