Ingredients
- 1 1/2 cups Dried anasazi beans
- 1 1/2 cups Dried pinto beans
- 10 cups Water
- 1 tsp salt
- 3 cups Dried indian hominy
- 3 each ea Green anaheim chiles
Servings: people
Instructions
- 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.
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