Kokopelli Anasazi Beans with Sun Dried Tomatoes
Embark on a culinary journey with Kokopelli Anasazi Beans with Sun-Dried Tomatoes, a vibrant and hearty dish that marries earthy Southwestern flavors with Mediterranean-inspired flair. This recipe highlights the rich, slightly sweet taste of Anasazi beans, a heritage ingredient prized for its tender texture and stunning maroon-and-white marbled appearance. Simmered to perfection and paired with tangy julienned sun-dried tomatoes, aromatic garlic, fresh thyme, and a smoky blend of cumin and paprika, this dish is a flavor-packed celebration of wholesome ingredients. Perfect as a comforting main course or a robust side, it's finished with a sprinkle of fresh parsley for a burst of color and freshness. With a simple yet deeply satisfying preparation, this gluten-free and protein-rich recipe is bound to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 2 cups dried Anasazi beans
- 6 cups water
- 1 cup sun-dried tomatoes (packed in oil, julienned)
- 2 tablespoons olive oil
- 1 large yellow onion (finely diced)
- 4 cloves garlic cloves (minced)
- 2 cups vegetable or chicken broth
- 1 tablespoon fresh thyme leaves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Rinse the Anasazi beans under cold water to remove any debris. Place them in a large bowl and cover with water. Soak overnight or for at least 8 hours.
Drain the soaked beans and rinse thoroughly. In a large pot, combine the beans with 6 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes or until the beans are tender. Drain and set aside.
Heat the olive oil in a large skillet or heavy-bottomed pot over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the sun-dried tomatoes, vegetable or chicken broth, fresh thyme, ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir well to combine.
Add the cooked Anasazi beans to the skillet. Stir gently to coat the beans in the sauce, then reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld together.
Taste and adjust seasonings as needed. If the mixture looks too thick, add a bit more broth or water to reach your desired consistency.
Garnish with freshly chopped parsley before serving. Serve warm as a main dish or hearty side. Enjoy!
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 6.8 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
