Using these beans are amazing, not only do they take only 30 minutes to cook, they digest much more easily than other beans. Click here for a post on Anasazi Beans if you’d like more information and history about them.
I made this pot of chili in less than an hour!
Makes Approx. 9 servings – My husband and I each had 1 1/2 bowls for supper, then I froze 3 containers with about 3 cups in each.
Soak 1 lb. Organic Anasazi Beans in cold water for 10 – 12 hours. Drain. Rinse.
Put in large pot. Put in enough water to cover beans plus 1 inch over. Add 1 Tbsp. EVOO (Extra Virgin Olive Oil), and 1 teaspoon Salt (We use Real Salt). Bring to boil. Cook 30 minutes on medium-low heat or until beans are tender. Most other dried beans will take anywhere from 1 1/2 to 2 1/2 hours to cook!
Meanwhile brown 3/4 lb. organic ground beef in large skillet with 1 Tbsp. EVOO and 1 cup chopped onion, salt and pepper.
When beans are tender add 3 cloves Minced Garlic, the browned ground beef mixture, 1 1/2 cup Muir Glenn Pureed Organic Tomatoes, 3 teaspoons Organic Chili Powder, 2 teaspoons Salt or to taste. To thicken slightly, in 1/4 cup cold water mix 4 rounded teaspoons Tapioca Flour (or thickener of your choice). Add to chili and stir. Heat thoroughly for about 10 minutes*. Serve. Sometimes I like to sprinkle a little Organic Cayenne Pepper on my chili for added heat!
*I don’t cook tomato products more than 10 minutes if I can help it because of the FGA (Free Glutamic Acids or MSG) that can be produced right in the pot!!! Check out my post – MSG 101!