Anasazi beans (Phaseolus vulgaris) are small legumes related to the Kidney Bean. These beans are about 1/2 inch long with a dappled burgundy and cream color. The color fades to dark pink when cooked. Anasazi beans have a mild flavor and firm texture. The bean's name, which means "ancient ones," comes from the cliff-dwelling Anasazi Native American tribe of America's Southwest, who first cultivated this type of bean.



Suggested Use:

Anasazi beans are a hearty addition to casseroles and soups. The Anasazi can replace pinto beans in any recipe. Anasazi beans are delightfully versatile since they absorb the flavors of any seasoning.

Basic Prep:

Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 50 minutes until tender. One cup dry yields 2-1/4 cups cooked.