Ingredients
- 2 cups Anasazi or pinto beans Dried
- 10 each Coriander seeds
- 8 each Juniper berries
- 1 each onion small
- 1 tbsp Sunflower oil or light olive oil
- 1 tsp red chile Ground
- 1 tsp Mexican or Greek Oregano Dried
- 2 1/2 Quart Water
- salt
Servings:
Instructions
- You can find juniper berries in the spice section of specialty food markets.
- Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. (Or use the quick-soaking method.)
- Bruise the seeds and berries in a mortar, and chop the onion into small squares.
- Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano. Cook together over medium heat for 3 or 4 minutes, stirring occasionally.
- Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so.
- When done, check the seasoning.
- Serve the beans in a bowl with the broth.
Recipe Notes
There are lots of tasty additions you can use -cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first.
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