Anasazi Beans with Hominy
and Green Chiles
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.
- 1 1/2 cups dried Anasazi beans
- 1 1/2 cups dried pinto beans
- 10 cups water
- 1 teaspoons salt
- 3 cups dried Indian hominy
- 3 green Anaheim chiles, for garnish
- 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 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.