Anasazi & Pinto Beans with Hominy & Green Chiles

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Title: Anasazi & Pinto Beans with Hominy & Green Chiles
Categories: Native amer, Soups
Yield: 6 Servings

1 1/2 c Dried anasazi beans
1 1/2 c Dried pinto beans
10 c Water
1 ts Salt
3 c Dried indian hominy
3 Green anaheim chiles, for
-garnish

Soak the beans overnight in water to cover. In the morning rinse the beans
with cold water and place in a large pot with fresh water to cover. Stir in
the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are
tender. Add water when necessary and stir occasionally to prevent the
beans from burning.

Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy
and beans should be very soft and moist, but not too watery.

While the beans and hominy are cooking, roast, peel, seed and dice the
chiles. Sprinkle on top of the cooked beans for garnish. *****

Most southwestern Indians grow beans. The Hopis grow a variety of beans in
terraces along their high mesas, where the crop is irrigated by natural
springs. After the harvest the beans are dried and stored. Some beans are
used for ceremonial purposes - from weddings to Kachina dances - while
others are used for their day-to-day meals.

For suburban and city dwellers, I've found that pinto beans, white beans,
or red beans work well, but I suggest you also experiment with some of the
other varieties of beans - like anasazi beans - that are now available
commercially. Or you may want to be adventuresome and grow your own
variety. To round out this meal, the beans can be served with Lamb Stuffed
Green Chiles, Pan Fried Trout, or Venison


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