The Anasazi people were cliff dwellers who grew corn, beans, and squash. They farmed in the Four Corners area of the United States until they disappeared around 1300 A.D.
The delicious kidney-shaped beans that they grew have survived through the centuries and now are often used in homes and restaurants in place of pinto beans. Anasazi beans are popular because they are sweeter than pinto beans, are easier on the digestive system, and they cook faster.
The beans can be used by themselves as a simple pot of beans, as refried beans, or in soups and stews. They can be used as a base for chalupas, in taco salads, on nachos, or any of the other popular Mexican dishes that call for pinto beans.
Where to Find Anasazi Beans
The best place to buy Anasazi beans is in a grocery store . The beans are less expensive in groceries, and many grocers in the southwestern states sell them. They are often stocked in shops that tourists frequent. In these shops the beans are attractively packaged, but they are more expensive, in part because of the attractive packaging. If Anasazi beans aren't available locally, they can be ordered online.
People have wondered how the beans have surviived for so long. One theory is that they were found in one of the storage buildings that the cliff dwellers built or in a cave. A more likely story is that the beans were continually cultivated by the descendants of the Anasazi.
How to Make a Simple Pot of Anasazi Beans
Wash and soak a pound of beans according to the directions on the package. Drain them and put them in a pot. Cover them with water and cook them until they are tender, adding more water if necessary. While the beans are cooking, saute about a cup of chopped onions, 3 or four minced garlic cloves, and 2 or 3 chopped jalapenos in olive oil. Add the vegetable mixture to the beans while they are cooking. Season with cumin, salt, and pepper.
A piece of ham, a ham hock, or bacon can be added to the beans, but they are delicious without meat. If the beans need thickening, mash a cupful and put them back in the saucepan. To make frijoles refritos (refried beans), mash all of the beans by hand or in a processor and fry them in vegetable oil in small batches.
The centuries-old beans left by the cliff dwellers contnue to find their way to restaurants and homes. They are used in many Mexican and American dishes because of their tender, sweet taste and because they are easily digested. People of many cultures today enjoy the gift that the Anasazi people left behind when they disappeared so many years ago.
