I have not seen Anasazi beans in our stores or seed cataloques up here.
If ever I can get a garden fence built I'm surley going to try many different varieties of beans.
I often wonder if many of the old variety of plants produced a product higher in all the trace minerals, protein and minerals as compared to many of the modern varieties. But getting away off topic there.
Mmm, anything with chiles sounds good!
OK, born and raised in PA here... what's "hominy". I've heard it mentioned, such as in hominy grits, but I don't know what they are either. Don't recall seeing hominy in any of the stores around here. Is there a substitute?
Hominy is corn. Maybe this site will explain it just a little bit. I thought all grocery stores had both white and yellow hominy. I happen to like both and my wife will eat neither. [img]/forums/images/icons/frown.gif[/img]
Would not be able to find Homini grits in any stores here.
For interest - A combination of corn and beans provide all the amino acids required for the human digestive system. In fact one could survive quite well on corn and beans with nothing other that water. I beleive this was a staple for the diet of some mexican natives who live in the Copper Canyon area.
This is my neck of the woods, Colorful Colorado.
Adobe Milling is in Dove Creek near the Four Corners, awesomely beautiful .
Besides many delicious beans that you can only get from 7,000+ ft, they also sell popcorn that pops as large as half dollars with no old maids.
I love all hominy, some Mexicans and Natives call it 'grandpa corn' or Posole`.
If you have never tried Agave nectar you don't know what you are missing ,too. And you will never eat honey again. LOL
Here are the links. [img]/forums/images/icons/cool.gif[/img]
BTW.
The bees must fly an average distance equivalent to three times around the Earth in order to gather one teaspoon of honey. Please enjoy their precious gift.
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1 pound red beans -- cooked
1/2 pound ham -- diced
1/2 pound hot link sausages -- diced
3 medium jalapeno chile pepper -- diced fine
1 medium onion -- diced
1 tablespoon creole seasoning
2 bottles alaskan amber beer
1/2 cup celery -- diced
1/2 cup red bell pepper -- diced
In a crockpot or a heavy 3 quart pan place all the
ingredients except the beans to a boil and simmer for an
hour or two. Add the beans and simmer for another hour or
two. Mash a few of the beans with a spoon to thicken the
liquid..
Do not use a creole seasoning made with salt. The sausage
and ham provide salt, and more may be added at the table.
Add additional peppers if desired.
Serve with rice.
A tablespoon of tomato paste may be added near the end of the cooking time.
NOTES : Beans can be cooked to minimize the undigestable
sugars that cause gas. Put the beans in a pan and cover
with water to 2 inches over the dry beans. Heat to
boiling. Turn off the heat. Allow the beans to swell for
about an hour. Drain the water off and refill with water
to cover the beans. Bring to a boil and allow to set over
night or for several hours. Drain the beans and refill
with water to cover and simmer until tender (about 1 hour).
Drain the beans and use in recipes calling for cooked
beans.
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