Before you go crazy looking for the Anasazi Beans, you can also use pinto beans. Even though Anasazi Beans are a food of our native fathers and over 1500 years old, I only discovered them about 20 years ago. Where I live now they are not that easy to find, but Whole Foods and some health food stores carry them sometimes. Online is always a good idea. This is delicious!
Yield: about 6 cups
2 cups dried Anasazi beans
6 cups beef broth
1/2 cup chopped onion
3 fresh basil leaves, chopped
2 cloves garlic, minced
2 bay leaves
2 springs fresh thyme
2 jalapeno peppers, finely chopped
1 tablespoon tomato preserves (use the ones you canned last summer)
1 teaspoon chopped fresh chervil
1 teaspoon salt
1 teaspoon mesquite-flavorite barbecue seasoing
4 scallions, chopped
1 1/2 cups chopped mushrooms
1 tablespoon vegetable or olive oil
Sort and wash beans; soak in water to cover 8 hours or overnight. Drain.
Combine beans and next 11 ingredients in a Dutch oven; bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour or until beans are tender.
Cook scallions and mushrooms in oil over medium-high heat, stirring constantly, until tender. Stir into bean mixture; return to a boil. Reduce heat, and simmer 15 minutes. Remove and discard bay leaves. These are even better the next day.