Anasazi Beans with Juniper Berries

Recipe by Deborah Madison from The Savory Way (1990).

By | March 16, 2017

Ingredients

  • 2 cups dried Anasazi or pinto beans
  • 10 coriander seeds
  • 8 juniper berries
  • 1 small onion, chopped
  • 1 tablespoon sunflower or light olive oil
  • 1 teaspoon ground red chili
  • 1 teaspoon dried oregano
  • 2½ quarts water
  • To taste Salt

Instructions

Rinse and soak beans overnight. Bruise the seeds and berries in a mortar and rough-chop the onion. In a large pot warm the oil and add the onion, coriander, juniper, chili and oregano. Cook over medium heat for 3 or 4 minutes, stirring occasionally. Drain the beans and add them to the pot with 2½ quarts fresh water. Simmer for 40 minutes. Add salt to taste and simmer an additional 40 minutes, until beans are tender to your preference. Serve the beans with the broth.

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Ingredients

  • 2 cups dried Anasazi or pinto beans
  • 10 coriander seeds
  • 8 juniper berries
  • 1 small onion, chopped
  • 1 tablespoon sunflower or light olive oil
  • 1 teaspoon ground red chili
  • 1 teaspoon dried oregano
  • 2½ quarts water
  • To taste Salt
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