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Anasazi Bean Soup
Recipe By :Vegetarian Times Complete Thanksgiving Cookbook
Serving Size : 4
1 cup dry Anasazi beans — picked over & rinsed
vegetable stock — or water
1 medium onion — chopped
2 large cloves garlic — pressed or minced
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1 jalapeno
OR other pepper — finely chopped
salt to taste
minced green onions and/or cilantro for garnish
vegetable stock — or water
1 medium onion — chopped
2 large cloves garlic — pressed or minced
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1 jalapeno
OR other pepper — finely chopped
salt to taste
minced green onions and/or cilantro for garnish
Cover beans with 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, green onion and/or cilantro, and bring to a boil. Cover, reduce heat, and cook at a low simmer 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.
February 12th, 2011 at 2:03 pm
I’m a bit confused, since using the soak water from beans in a recipe is NOT advised, because of the undigestible sugars that remain behind in the soak water. So I’m surprised to see this recipe calling for using all of the soak water. Can anyone enlighten me? Thanks!