Refried Anasazi Beans
(from the kitchen of Joyce Waller)
1 pound dried Anasazi Beans
6 slices of bacon, chopped
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1 clove garlic, crushed
1 teaspoon chili powder
Add 6 cups fresh water and cook beans 1.5 hours or until tender at a gentle boil. Drain beans, save liquid. Saute onion, green pepper, garlic and bacon. Mash beans together with sauteed mixture, adding liquid a little at a time, until bean mixture is smooth.
Can be frozen. Serves 6 to 8.
A kind letter from Donna Faught: and her recipe for Ham and Beans:
Several years ago, a friend from Colorado gave me some Anasazi beans and now they are the only beans I cook. Everytime I serve them to someone new, they just go on and on about how good they are. I am so glad to see you ship via the 10, 20 and 50 pound bags. These make great gifts and are always a pleasure to cook in my own kitchen.
Since these beans cook faster than other beans, they are a cook's delight!! I often cook a picnic ham, saving the juice and ham bone for my beans.
This is my recipe:
1 large yellow onion, cut into about 5 or 6 pieces
Ham juice with water added to desired amount
Ham bone with some meat attached, or 1 package cubed ham or 4 ham hocks
2 Garlic cloves or can use garlic power
Salt and Pepper
Cook under slow fire until beans or tender.