1 c Anasazi beans, dry — picked
-over and rinsed Vegetable stock or water 1 md Onion — chopped
2 lg Garlic cloves — pressed or
-minced 1/4 ts Coriander
1/2 ts Cumin
1 Jalapeno or other pepper
-finelychopped Salt to taste Green onions — minced, and/or -cilantro leaves for garnish
Cover the beans in water and soak overnight, allowing extra water for expansion. Drain, reserving soaking water. Measure soaking water and add stock or water to equal 6 cups. Pour into pot. Add remaining ingredients except salt and bring to a boil. Cover, reduce heat andcook at a low simmer for 1 1/2 to 2 hours, or until beans are tender. season with
salt to taste and serve hot, garnished with green onion and/or cilantro. Makes 4 servings. Per serving: 183 cal; 10 g prot; .9 g fat; 32 g carb; 0 chol; 422 mg sod; 6 g fiber; vegan.
Vegetarian Times, Nov 93/MM by DEEANNE