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Anasazi Bean Soupsoups, vegetarian 1 cup anasazi beans, dry; picked over and rinsed 1 vegetable stock or water 1 medium onion; chopped 2 large garlic cloves; pressed or minced 1/4 teaspoon coriander 1/2 teaspoon cumin 1 jalapeno or other pepper; finelychopped 1 salt to taste 1 green onions; minced, and/or cilantro l 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 1 1/2 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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