Anasazi beans have a characteristic white and maroon swirling pattern and are similar in shape and size to a large kidney bean. Anasazi beans have a full, slightly sweet bean flavor that is perfect for savory dishes or any bean recipe, particularly those with a southwestern or Latin American influence. From chili to soup to salads, anasazi beans bring their vibrant color and flavor to every dish. Anasazis can also be used as a substitute for pinto, kidney, and great northern beans. Due to their pleasing speckled coloring (deep maroon flecked with white) Anasazi beans are sometimes called Appaloosa beans, Aztec beans, New Mexico cave beans, and are interchangeable with Jacob’s Cattle beans.
These heirloom beans are most commonly used in Latin, Mexican and Southwestern cuisine; they turn pink when cooked and are used in refried beans, chilis and hearty stews. Packed with protein, fiber and healthy starch like all beans, Anasazis are also rich in potassium, iron and folate.
“Anasazi” is a Navajo word perhaps best translated as “the ancient ones.” The Anasazi were native peoples living in the area that is now Colorado, Utah, Arizona and New Mexico. Their civilization dates to approximately 130 A.D. The Anasazi people are known today for their “cliff dwellings” seen in areas such as Mesa Verde National Park, Hovenweep and Canyon de Chelly.
These “Anasazi” beans were one of the few crops cultivated by the Anasazi people. They were actually found in the ruins by settlers to the Colorado, Utah, Arizona and New Mexico four corners area in the early 1900s. These beans can still be seen being grown at 7,000 ft. elevation on the same land of the Anasazi people.
Anasazi Beans are a wonderfully tasty baking bean They are particularly delicious with ham, in soups, and they can be used for extra taste and texture in Mexican cuisine. The Anasazi bean is sweeter and is said to have a “mealier” texture. An interesting fun fact about Anasazi Beans . . . . they contain 75% less of the gas-causing carbohydrates compared to pinto beans!
How to cook Anasazi beans: Soak 4-8 hours. Drain water and replace with fresh, cold water for cooking. Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting lid slightly to allow steam to escape, and cook for up to an hour, or until tender.
Beans are considered a superfood because of their high nutritional content. Rich in iron, protein and fiber, Anasazi beans have a low glycemic index proving to help prevent diabetes and control blood pressure. Anasazi beans also contain high levels of calcium and potassium. Other benefits include:
- Reducing inflammation
- Boosting the immune system
- Improving heart health
- Fighting cancer causing free radicals
Nutrition FactsServ. Size: 1/2 cups (88 g/3.1 oz), Servings: 6, Amount Per Serving: Calories 300, Fat Cal. 10, Total Fat 1g (2%DV), Sat. Fat 1g (5%DV), Trans Fat 0g, Cholest. 0mg (0%DV), Sodium 0mg (0%DV), Total carb. 54g (18%DV), Fiber 18g (72%DV), Sugars 0g, Protein 20g, Vitamin A (0%DV), Vitamin C (0%DV), Calcium (10%DV), Iron (30%DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.