Follow these steps for perfect results
dried anasazi beans
dried
bacon
chopped
onions
finely chopped
green peppers
finely chopped
garlic
crushed
chili powder
Rinse anasazi beans.
Place beans in a pot with 3 cups of water.
Bring to a boil, then reduce heat and cover.
Simmer gently for about 1 1/2 hours, or until beans are tender.
Drain beans, reserving the liquid.
Chop the bacon into small pieces.
Finely chop the onions and green peppers.
Crush the garlic clove.
In a skillet, saute bacon until crispy.
Add onions, green peppers, and garlic to the skillet and saute until softened.
Add the cooked beans to the skillet.
Mash the beans with the sauteed mixture.
Add a little of the reserved bean liquid at a time, until the mixture is smooth and reaches desired consistency.
Serve hot or freeze for later.
Expert advice for the best results
Soaking beans overnight can reduce cooking time.
Add more chili powder for a spicier flavor.
Everything you need to know before you start
15 minutes
Can be made ahead and reheated.
Serve in a bowl, topped with shredded cheese and a dollop of sour cream.
Serve as a side dish with grilled meats or vegetables.
Serve as a topping for nachos or tacos.
Crisp and refreshing
Discover the story behind this recipe
A staple in Southwestern cuisine.
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