This is really just a bean recipe, but here, I ate them in burrito bowl form. Beans piled on top of rice, then covered with shredded cheese, pickled onions, sour cream, jalapenos, lime juice, cilantro, and hot sauce. But you do you.
Anasazi beans are splotched white and red/brown when dry and look very cow-like, but will change to a pretty uniform brown once they are cooked. I like them because they cook to a very soft consistency, while still maintaining their whole form without skins bursting and beans falling apart. This is particularly appealing living at a higher altitude where it can be more challenging to get your beans really tender without using a pressure cooker.
You can certainly substitute just about any other kind of dry bean of your choosing, just remember to keep checking the doneness of your beans, as the cooking time will vary depending on the bean and where in the world you happen to be cooking. And if you forgot or don’t have time to soak your beans, don’t fret! They might take a little longer to cook and you may need to add a little more liquid in the home stretch, but they’ll get there, and none will be the wiser.
*below is just some good old fashioned skimming content. Don’t forget the importance of a good skim when you’re making a soup/stock/braise. It is particularly important if you are dealing with meat or beans, as they will produce more scum that you will want to skim. A good rig for skimming is a container with enough water that a ladle will be completely submerged so that when you skim, your ladle will be rinsed off while it sits in the container and the scum will then rise to the top of the water.
*feel free to omit the pork altogether if you’re not into that sort of thing, the rest of the recipe can be left as is.
*if you have the forethought and time, these beans will be even better the day after or just a couple of hours after cooking, as they will have a chance to absorb more of the flavorful cooking liquid.
Anasazi Beans with Shredded Pork
- 2T – High Heat Oil, grapeseed/safflower/canola/vegetable
- 1# – Pork Sholder, 2-3″ chunks
- 1ea – Yellow Onion, med dice
- 3ea – Garlic Cloves, minced
- 3ea – New Mexico Dry Chili (or another non spicy dried chili), stems/seeds removed
- 3ea – Bay Leaves
- 2t – Cumin, ground
- 1T – Mexican Oregano
- 1# – Dry Beans, soaked overnight & drained
- 8c – Water
- TT – Salt
- Heat oil in a dutch oven or other heavy bottom pot over medium heat.
- Brown pork on all sides, then remove.
- Saute onions in the remaining fat in the pot until beginning to brown.
- Add garlic, chilis, and bay leaves and saute for 1 minute.
- Add Cumin and oregano and stir for 30 seconds.
- Add soaked beans which will work to deglaze the pot.
- Return pork to pot, add water and bring to simmer.
- Skim any scum that rises to the top, cover with lid ajar and simmer for 2 hours.
- Check, stir, and skim the pot periodically.
- After 2 hours season the beans aggressively with salt and check for doneness. Continue to cook until you reach your desired bean texture. Mine took 3 hours at altitude in Colorado.