Refried Anasazi Beans
Discover the rich, earthy flavors of Refried Anasazi Beans, a healthier, heirloom twist on the classic refried beans recipe. These beautifully speckled, nutrient-packed beans are simmered to tender perfection before being mashed with aromatic sautéed onions, garlic, and warm spices like cumin and smoked paprika. A splash of lime juice adds a fresh citrus kick, while optional cilantro delivers a bright finishing touch. Perfectly creamy yet slightly chunky, these refried Anasazi beans make a versatile side dish, a hearty taco filling, or a flavorful dip for tortilla chips. Simple to prepare and bursting with bold, savory flavor, this recipe is an irresistible nod to Southwest-inspired cooking!
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Recipe Information
Ingredients
- 1 cup dried Anasazi beans
- 6 cups water
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime, juiced
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Rinse the Anasazi beans thoroughly under cold water and pick out any debris or damaged beans.
In a large pot, combine the beans and water. Bring to a boil over medium-high heat.
Reduce the heat to low and simmer the beans uncovered for about 1.5 hours, or until they are tender. Add more water during cooking if necessary to keep the beans submerged.
Once cooked, drain the beans and reserve about 1/2 cup of the cooking liquid. Set beans and liquid aside.
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and sauté for about 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Sprinkle in the ground cumin and smoked paprika, stirring to coat the onions and garlic evenly with the spices.
Add the cooked Anasazi beans to the skillet. Using a potato masher or the back of a spoon, mash the beans to your desired consistency. If the mixture is too dry, add a tablespoon of the reserved cooking liquid at a time until the beans are creamy.
Season the mixture with salt and black pepper. Stir well to combine.
Remove from heat and stir in the lime juice for a pop of freshness.
Garnish with chopped fresh cilantro, if desired, and serve warm as a side dish, taco filling, or dip.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2024 mg | 88% | |
| Total Carbohydrate | 154.0 g | 56% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 11.8 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2902 mg | 62% | |
*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.
