I was talking with a friend the other day about favorite simple meals and we landed on the old standby, beans. Beans are among the oldest cultivated human foods, the recipe I am going to give you is for an old bean breed–The Anasazi Bean.
Stories about the origin of these beans vary. The most popular account says that archaeologists were able to spout beans they found in a pot at a dig…but local gardeners no doubt helped bring viable stock to the market.
Whatever their origins, Anasazi beans are delicious, like a Pinto bean, only better. My recipe is certainly not one that the ancestral Pueblo people would have made…
1 1/2 cups dry Anasazi beans, soaked in hot water for a while
2 Red Bell peppers, roughly chopped
2 Poblano peppers, roughly chopped (sometimes called Pasilla peppers)
1 large onion, roughly chopped
1 Ham Shank, cut into pieces by the butcher unless you have a good cleaver and like that sort of thing…
1 teaspoon ground cumin
2 tablespoons ground Ancho chilie
A couple of sprigs of fresh Oregano
Ground Black pepper
A dash of salt, the ham is salty so go easy on this.
Put it in a 300 F oven and let it go for a few hours. Cover it for the first two, then take off the lid and stir gently once in a while so that it develops a nice crust.
I serve mine with sour cream mixed with cilantro and lime juice. It is nice with corn bread.