1 1/2 cup dried anasazi beans
1 1/2 cup dried pinto beans
10 cup water
1 tsp salt
3 cup dried indian hominy
3 green anaheim chiles, for garnish
Directions
Soak the beans overnight in water to cover. In the morning rinse the
beans with cold water and place in a large pot with fresh water to
cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours,
until the beans are tender. Add water when necessary and stir
occasionally to prevent the beans from burning.
Add hominy and simmer, covered, 1 hour, stirring occasionally. The
hominy and beans should be very soft and moist, but not too watery.
While the beans and hominy are cooking, roast, peel, seed and dice the
chiles. Sprinkle on top of the cooked beans for garnish. *****
Most southwestern Indians grow beans. The Hopis grow a variety of
beans in terraces along their high mesas, where the crop is irrigated
by natural springs. After the harvest the beans are dried and
stored. Some beans are used for ceremonial purposes - from weddings
to Kachina dances - while others are used for their day-to-day meals.
For suburban and city dwellers, I've found that pinto beans, white
beans, or red beans work well, but I suggest you also experiment with
some of the other varieties of beans - like anasazi beans - that are
now available commercially. Or you may want to be adventuresome and
grow your own variety. To round out this meal, the beans can be
served with Lamb Stuffed Green Chiles, Pan Fried Trout, or Venison
Servings: 6 servings
Anasazi & Pinto Beans With Hominy & Green Chiles Recipe brought to you by Recipe Ideas
Categories: Bean; Mexican; Vegetable
The History of Recipes
It is possible to read the history of meal recipes back into history, in fact as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these ancient records were just very simple pictorial recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to food historians are a few clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy roman citizens. He recounts how the meals were split into appetizers, entrees and afters, a style of dining still practiced today. Aspicius informs us how the chefs of Roman times made use of a good variety of herbs, including some that we all recognise for example bay, mint and dill. Later, there are some books dating from the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the curry that is popular today, but instead descriptions of the types of food cooked for the rich people of that time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices created an outbreak in manuscripts on cooking, many of which are kept safe in academic collections. By the time we get to the 1900s, recipe publications are greatly in demand mostly due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Anasazi & Pinto Beans With Hominy & Green Chiles recipe.
