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!
We love this snack and it’s very healthy for you and full of fiber and protein because it is garbanzo beans! Thanks to the website Cinnamon Eats who did a post on roasting garbanzos, I started making these. They are crunchy and delicious! They are a great afternoon snack! We digest these better than most nuts. Gonzos remind me of the popular snack food called Corn Nuts.
Soak 1 lb. Organic Garbanzo Beans (Chickpeas) for 12 hours at room temperature. Drain and cook beans in salted water for 45 minutes. Drain. Place beans on large 12 “x 17” baking sheet. Toss with 2 – 3 Tbsp. Extra Virgin Olive Oil.
Salt generously. Bake on middle shelf at 425 F / 218 C for 35 minutes, then turn oven down to 375 F / 190 C for 15 minutes. Salt again.
Makes about 4 cups. Stays fresh and crunchy in cupboard for 2 – 3 weeks!
I just cooked Organic Anasazi Beans today for the first time! I found them in the bulk section of our health food store for just $2.25 a pound. The beans themselves are beautiful and I found that they taste great! They are sweet in a subtle way that really compliments the “bean” flavor. I was so surprised that they cooked so quickly as I really did not look up any information about the bean until after I’d cooked them. I soaked them overnight, then put them on to cook in the morning, thinking they would take the same amount of time as pinto beans, but to my surprise, in 30 minutes the beans were tender all the way through! I’m so glad that I checked them before they turned to mush!
This is an article from eHow.com called Facts About Anasazi Beans:
Similar to many other beans, the the Anasazi bean is a dry bean that is high in fiber, starch and protein. Highly adapted to the arid climate of the Southwest, Anasazi beans are also moderately drought resistant. Although Anasazi beans have been marketed as gourmet heirloom beans, they are actually believed to be a close relative of the original bean, which is thought to have stopped germinating hundreds of years ago. Anasazi beans can be found in grocery stores, primarily in southwestern states. While organic food dealers have made them available for purchase online, they are much less expensive in the grocery store.
Native to the North American Southwest region, the Anasazi bean was named after the cliff-dwelling Native American people that inhabited the area now known as the four corners of Arizona, New Mexico, Colorado and Utah. The Anasazi bean is thought to have been a staple in the diet of the native people who lived in this region. While not much is known about the specific origins of the bean, evidence suggests that native people have been cultivating and consuming them for more than 1,500 years.
Anasazi beans, sometimes referred to as Aztec or Cave beans, are typically small, kidney-shaped beans that are instantly identifiable by their unique color. A bright, multicolored bean, the Anasazi possesses a deep shade of red interspersed with a creamy white. Due to their distinctive pattern, Anasazi beans are often thought to be a predecessor of other beans found in the pinto family. The Anasazi bean has a mild, sweet flavor with a slightly mealy texture, making it ideal for Latin, Mexican and Native American dishes. Similar to other dry beans, Anasazi beans must be stored in a cool, dry place until they are ready for use.
While dry beans are general soaked for two to four hours prior to cooking, Anasazi beans yield better results when soaked overnight or for at least eight hours. Known to cook much faster than ordinary pinto beans, Anasazi beans are often used to replace pinto beans in a variety of dishes including chili, soup and popular Latin dishes such as chalupas and nachos.
In addition to being a good source of fiber, Anasazi beans are also an excellent source of potassium, folic acid and iron. While dry beans are known to contain certain carbohydrates that cause flatulence, the Anasazi bean has been found to contain less than 25 percent of these complex carbohydrates, making them much easier on the digestive system.
We were at the health food store yesterday and I noticed the Adzuki beans that I had seen on the Dr. Oz show last week. I bought a package and I looked up the nutritional information about them on The Health Benefits of Adzuki Beans and they are really a nutritionally power-packed little bean!
The Health Benefits of Adzuki Beans
The health benefits of adzuki beans are that they strengthen the kidneys and promote regular bowel movements. They are small brown/red beans which have a white stripe on one edge. They are originally from China and are very popular in Japan. Once they are cooked they give a nutty, sweet flavor and offer the lowest amount of fat and highest protein per bean than any other. They are a great source of fiber, potassium, niacin, thiamine, riboflavin and other vitamin B products. They are also rich in manganese, zinc and iron; all of which are incredibly good for you and needed in your everyday diet, particularly men, although women need just as many nutrients, essential vitamins and minerals, many of which are found in adzuki beans.
Health Benefits of Adzuki beans also help lower cholesterol and promote bowel movements as well as possibly combating breast cancer. As they originate in China, local medicine states that they are also great for the functionality of the reproductive organs, kidneys, bladder and can treat problems such as urinary or bladder ailments. In Chinese medicine, it is said that the beans overcome the feeling of fear and they encourage bravery, but in reality it is the internal health benefits that makes you feel better, you have cleansed your inner system and that is what gives you the bounce in your step from the Health Benefits of Adzuki beans.
The health benefits of adzuki beans is the richness of fiber which is soluble. This then promotes bowel movements and excretes waste in good time, rather than absorbing any bad substances. This quick movement keeps bad cholesterol (LDL cholesterol) out of the blood and will give you a lift, you’ll feel more awake, less lethargic and more ‘switched on’ from the The Health Benefits of Adzuki Beans
The Health Benefits of Adzuki Beans helps in regards to breast cancer prevention, experts say it is the phytoestrogens in adzuki beans which helps prevent cancer. Phytoestrogens help a woman’s body fool it into thinking that it is generating estrogen and this blocks receptor sites which could be attacked by cancerous cells.
Research in 1997, published in the Journal of Lipid Research showed that cholesterol was lowered by eating legumes. The health benefits of adzuki beans also strengthen the kidneys by causing a diuretic effect on the body. This helps the body excrete toxins in the body faster and clears up bladder and kidney problems. This is perfect for any waterworks problems you might have, and better still, it negates the need to buy over the counter medicines for what are potentially embarrassing problems.
Normal adzuki beans which are grown in the mid-west of America and Asia are smaller, not as sweet and lighter than the Hokkaido adzuki beans which are grown in the north of Japan. These Hokkaido beans are darker in color, shiny and rounder as they are grown in volcanic soil. They can be stored for 12 months in an air-tight container and can be used to make confectionery paste, soup and tea. It is generally considered that eating half a cup per week that you will reap the benefits of adzuki beans. If you are ill, then double that amount per week to gain the best from the adzuki beans health benefits.
We loved the beans tonight in our salad! Also, they only take about 50-60 minutes to cook! I soaked them for a few hours, but I read on a website that you only have to soak for an hour. I cooked them with olive oil and salt with plenty of water in the pan because toward the end of cooking they did soak up a lot of water.