Receta Instant Pot Anasazi Beans
Instant Pot Anasazi Beans By Eliot, on January 27th, 2019 I have a few announcements to make.
On Cyber Monday, I bought an Instant Pot.
We are starting a HUGE remodeling project.
I’m a hoarder.
Now, let me pause and add some back story.
I thought I would be an instant fan of the Instant Pot. I have friends who are in the cult and LOVE them. (In fact, one of the friends converted the other who hates to cook but now creates homemade meals all the time for her family thanks to the Instant Pot gods.)
When it arrived, I unboxed it and it just sat in the kitchen for a few weeks. Finally, I made a pasta recipe. There was lots of sauteing and prep and the ultimate dish was just “meh.” (Even though I knew better, I wanted instant meals.)
Then, on New Year’s Eve I made short ribs. They were pretty amazing.
Most recently I made this pot of beans. They were almost prep free and basically instant if you consider I was using dried beans.
I had a surplus of Anasazi beans in the pantry and I used some of the roasted green chiles that I have in the freezer along with some long-ago-forgotten frozen ham. Everything else came from the pantry so this was an easy meal.
Instant Pot Anasazi Beans
By Debra
Ingredients
2 c. dried Anasazi Beans, rinsed and picked over
6 cloves garlic, peeled and smashed
4 c. chicken stock (low sodium)
1 c. water
1 fresh bay leaf (or 2 dried)
1 t. cumin
1 t. dried oregano
1 small can roasted green chiles
1/8 c. dried onion
1 1/2 c. chopped ham
salt and pepper to taste
parsley for garnish
Instructions
Place dried beans, crushed garlic cloves, chicken stock, water, cumin, oregano, bay leaves, green chiles, and dried onion in instant pot.
Close lid and pressure cook at high pressure for 25 minutes, then pressure release for roughly 15 minutes. Open the lid carefully.
Add ham and switch pot to soup setting. Stir occasionally for about 10 minutes. Taste and season with salt and pepper.
Serve. Optional garnishes include jalapeno slices, a dollop of sour cream, salsa, or all three.
These Anasazi beans came from the Taos farmer’s market. It’s a good thing that dried beans virtually last forever because it has been some time since we traveled to New Mexico. The provenance of the beans is what prompted me to throw in the Hatch green chiles.
Anasazi beans are an heirloom variety named after the mysterious Anasazi (“The Ancient Ones”) tribe. Ancient remains of these beans have been found in the Four Corner area of the United States and were probably one of the few crops cultivated by the Anasazi tribe. These beans have a quicker cooking time than pinto beans and they make great refried beans or burrito stuffings. (See my Heirloom Bean Burrito with Goat Cheese and Romesco Sauce.) It is also said that they cause, ahem, less gastro-intestinal disturbances.
This dish made a quick meal as we embarked on our remodeling process.
Our house is about twenty years old. When we built the house, I decided that a light colored berber carpet would be just the thing. Seriously? The carpet is so dingy now that I never turn on the living room lights when we have guests. (I use a lot of candles. ) We have been toying with the idea of extending the hardwood floor that separates the living room and the dining room into both. We pulled the trigger. In preparation for the floor layers, we decided it would be a good time to paint the dining room. To further complicate things, we then decided to have hardwood laid in the guest bedroom that is one day destined to become my library. While moving furniture out of that room (which now serves as my make-shift office), we decided to tear out the closet and expand the room before the floor installers came. This meant tearing out sheet rock, putting a new header in the wall, raising the casement of said closet, and cutting out walls.
Deconstruction in progress…dining room before…possible paint colors.
Anywhoo, I don’t know what I’m more excited about…the hardwood floors or the emerging library project?!?!?!?!
And speaking of libraries. Of course, I had to clean out all the book cases in the bedroom to move out while we cut out walls and got ready to rip out the carpet. Do you know how many books I have? Even after I filled a huge tote bag for my best reader friend and took a box to Goodwill, I still have hundreds. (I’m afraid to actually count them.) I also found these books.
Most of these were books I bought on bargain tables, picked up for free at libraries, bought when I was on exploring a new obsession (Reading between the Wines and The Billionaire’s Vinegar.) Some of them I have started like Woody Guthrie: A Life and The Sweet Life in Paris. Others I won in contests. There’s a couple in this stack that I can’t remember if I’ve read or not. The Awakening is included in this lot because I need to reread it before I gift this copy to a new graduate this May. (Is that appropriate or not? I am trying to decide.)
Can one really have too many books? There’s thirty-five in this stack alone. My 2019 Reading Challenge is fifty books. This stack of 35 should get me on my way, right?
Depending on how well the library project, the painting and the hardwood comes out, I may or may not keep you posted. 🙂
I’m linking this rant up with Deb’s Souper Sundays.There’s always delicious soups awaiting on her blog, Kahakai Kitchen. Adventures, Recipes, What we're growing, eating, and doing. Anasazi beans, dried beans, green chiles, ham, Hatch green chiles, Instant Pot, soup, Souper Sundays, soups