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 trace the history of meal recipes way back into antiquity, in truth as far into history as the ancient Egyptians, and maybe further still. Interesting though that is, these, early records were just very simple pictorial instructions for preparing food.
In an interesting twist, the oldest recipe found, according to academics are a few clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius created a few documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Aspicius also informs us how the ancient cooks made use of a wide range of spices, including a few that will be familiar to modern cooks for example thyme, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, such as rosemary and coriander. The introduction of these new culinary ideas prompted an explosion in cookery books, some of which are now in private libraries. Over the succeeding few centuries, the rich families of Wesstern Europe competed to serve the most exotic meals, and as a result cooks and their recipe collections were at a premium. However, it wasn`t until the 19th century the formal cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing the recipes of their peers. When we get to the twentieth century, cooking publications are highly popular mostly due to increased literacy, more free time and having more disposable income. |
We hope you enjoy this Anasazi & Pinto Beans With Hominy & Green Chiles recipe.
