Anasazi beans are a beautiful heirloom legume known for their striking maroon-and-cream coloring and rich, slightly sweet flavor. Native to the American Southwest and traditionally grown by the Ancestral Puebloans, these beans are not only visually unique but also incredibly versatile in the kitchen. Cooking Anasazi beans properly brings out their creamy texture and nutty taste, making them ideal for soups, stews, chili, and side dishes.
What Makes Anasazi Beans Different
Unlike many other dried beans, Anasazi beans have a thinner skin and creamier interior, which allows them to cook faster and more evenly. They also tend to cause less digestive discomfort than some common beans when cooked properly. Once cooked, their bold maroon patterns fade into a soft pink or tan color, but their flavor becomes even more pronounced and satisfying.
Because Anasazi beans are typically sold dried, proper preparation is essential to achieve the best texture and taste.
Sorting and Rinsing the Beans
Before cooking, pour the dried Anasazi beans onto a clean surface or into a colander and sort through them carefully. Remove any small stones, debris, or damaged beans. Once sorted, rinse the beans thoroughly under cold running water. This step removes surface dust and helps ensure a clean final dish.
To Soak or Not to Soak
Anasazi beans do not require soaking, which makes them especially convenient. However, soaking can still be beneficial depending on your cooking method and time constraints.
If you choose to soak, place the beans in a large bowl and cover them with plenty of water, allowing room for expansion. Soak for 6 to 8 hours or overnight, then drain and rinse before cooking. Soaking may slightly reduce cooking time and help create a more uniform texture, but skipping this step will not compromise flavor or quality.
Cooking Anasazi Beans on the Stovetop
The stovetop method is the most traditional and allows the greatest control over texture. Place the rinsed (and optionally soaked) beans in a large pot and add fresh water, using about 3 cups of water for every 1 cup of dried beans. Bring the pot to a gentle boil, then reduce the heat to a simmer.
Cover the pot loosely and cook the beans for 60 to 90 minutes, stirring occasionally. Cooking time will vary depending on the age of the beans and whether they were soaked. The beans are done when they are tender and creamy inside but still hold their shape. Avoid adding salt or acidic ingredients like tomatoes or vinegar until the beans are fully cooked, as these can slow the softening process.
Seasoning the Beans for Flavor
Once the beans are tender, season them to taste with salt. At this stage, you can also add aromatics such as garlic, onion, bay leaves, cumin, or oregano. Allow the beans to simmer for another 10 to 15 minutes so the flavors can fully develop. This layered approach to seasoning ensures the beans absorb flavor without becoming tough.
Cooking Anasazi Beans in a Slow Cooker
For a hands-off approach, Anasazi beans cook beautifully in a slow cooker. Add the rinsed beans to the cooker along with water or broth, maintaining the same 3-to-1 liquid ratio. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the beans are tender. Season toward the end of cooking for best results.
Using a Pressure Cooker or Instant Pot
If time is limited, a pressure cooker or Instant Pot is an excellent option. Add the beans and water, seal the lid, and cook on high pressure for 25 to 30 minutes if unsoaked, or 15 to 20 minutes if soaked. Allow for a natural pressure release to prevent splitting the beans. Once done, season and simmer briefly if needed to adjust texture.
How to Use Cooked Anasazi Beans
Cooked Anasazi beans are incredibly versatile. Their slightly sweet, earthy flavor works well in chili, bean soups, burritos, enchiladas, and salads. They can also be mashed for refried beans or served simply with olive oil, herbs, and a squeeze of lemon as a hearty side dish.
Storing Cooked Anasazi Beans
Allow cooked beans to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months. Freezing in portion-sized containers makes it easy to add them to meals later without extra prep.
Final Thoughts
Cooking Anasazi beans is simple, rewarding, and well worth the effort. With minimal preparation and flexible cooking methods, these heirloom beans deliver exceptional flavor, creamy texture, and nutritional value. Whether you’re making a comforting pot of chili or a vibrant bean salad, properly cooked Anasazi beans can elevate any dish.