2 cup dried anasazi or pinto beans
10 coriander seeds
8 juniper berries
1 small onion
1 tbsp sunflower seed or light olive oil
1 tsp ground red chile (opt)
1 tsp dried mexican or greek oregano
2 1/2 qt water
1 salt
Directions
Uncomplicated and satisfying, this recipe for anasazi beans is from
Deborah Madison's "The Savory Way."
You can find juniper berries in the spice section of specialty food
markets.
Sort through the beans, rinse them well, cover them with cold water,
and set them aside for six hours or overnight. (Or use the
quick-soaking method.)
Bruise the seeds and berries in a mortar, and chop the onion into
small squares.
Warm the oil in a wide-bottomed soup pot; add the onions, coriander
seeds, juniper berries, chile and oregano. Cook together over medium
heat for 3 or 4 minutes, stirring occasionally.
Drain the beans and add them to the pot along with the fresh water.
Bring to a boil; then lower the heat and simmer for 40 minutes. Add
salt to taste and continue cooking until the beans are as tender as
you like them ~ probably another 30 minutes or so. When done, check
the seasoning. Serve the beans in a bowl with the broth.
Suggestion: There are lots of tasty additions you can use - cilantro,
mint, scallions, sour cream, cheese and so on. But try the beans
plain first.
Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0
milligrams cholesterol, 27.6 milligrams sodium; 11 percent of
calories form fat.
Servings: 4 servings
Anasazi Beans With Juniper Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
Experts have traced the existence of recipes way back into antiquity, at least as far back as ancient Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe found, according to food historians are some tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As our culinary historical trip moves on a few more years there were two recipe books which appeared in the fourteenth century : a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian food that is served today, but rather recipes for the types of food on the tables of the rich people of the period. In the fifteenth century, people returning from the crusades brought us many foods and herbs from the Middle-East, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices prompted an eruption in publications on food, the majority of which still exist in private collections. Over the following few hundred years, the rich and powerful families of Wesstern Europe competed to offer the most exotic meals, and as a result the best cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century that fine cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookery books were in great demand, mostly as a result of increased literacy, more leisure time and having more money to spend. The introduction of television brings us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Anasazi Beans With Juniper recipe.
