ANASAZI BEAN CHILI
Western Colorado chili, also known as "Anasazi dream chili," a very healthy chili based on ingredients from the western slopes of Colorado.
Provided by SANJUANSASQUATCH
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 16h30m
Yield 12
Number Of Ingredients 12
Steps:
- Wash and drain Anasazi beans. Place in a slow cooker with 4 cups water and soak 8 hours to overnight.
- When ready to cook, heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Skim foam off the top of the beans. Add onion-garlic mixture, chicken broth, chile peppers, corn kernels, tomatoes, ham hock, tomato paste, salt, and pepper. Cook on Low until beans are tender, about 8 hours.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 33.5 g, Cholesterol 12.3 mg, Fat 7.2 g, Fiber 7 g, Protein 11 g, SaturatedFat 1.6 g, Sodium 333.9 mg, Sugar 7.2 g
POBLANO PORK STEW
Fresh poblano peppers are pretty mild in flavor but are delicious. This is an uncomplicated stew recipe that can cook all day in your slow-cooker.
Provided by ratherbeswimmin
Categories Stew
Time 10h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a big skillet, brown the pork in hot oil (do this in batches if necessary); drain well.
- Add the potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon to a 4 quart slow-cooker.
- Add the meat.
- In a mixing bowl, combine the chicken broth, undrained tomatoes, chili powder, oregano, and black pepper; pour over ingredients in the slow-cooker.
- Cover and cook on LOW for 8-10 hours.
- Discard cinnamon stick.
- Add in cilantro; stir.
- Adjust seasoning to taste, if necessary.
- Add hot cooked rice to individual soup bowls; ladle hot stew over rice; serve.
Nutrition Facts : Calories 322.1, Fat 17.5, SaturatedFat 5.3, Cholesterol 53.7, Sodium 466.1, Carbohydrate 23.2, Fiber 4.6, Sugar 4.9, Protein 18.9
THREE SISTERS STEW
Because they were generally planted and harvested together and subsequently combined in meals, beans, corn, and squash are known fondly as the three sisters of agriculture to Native Americans of the southwestern United States. Together here they make a healthy, hearty stew.
Yield serves 4
Number Of Ingredients 18
Steps:
- Combine the beans, water, and tomato sauce in the slow cooker.
- Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 10 minutes, until lightly browned. Transfer to the slow cooker and add the adobo chile and sauce, poblano chile, and garlic. Cover and cook on low for 6 to 8 hours, until the beans are very tender.
- Place a sauté pan over medium-high heat and add the chorizo. Cook for 10 to 15 minutes, until browned. Transfer to paper towels to drain.
- Add the chorizo, cumin, coriander, chili powder, corn, zucchini, and beer to the cooker and continue cooking for 1 hour, until the zucchini is tender and the corn is cooked. Season to taste with salt.
- Serve hot, garnished with the cilantro and sour cream.
REFRIED ANASAZI BEANS
Anasazi Beans are offered by the Adobe Milling Co and can be ordered online from Colorado. Great beans! Named after the ancient Native Americans in that area. Great as a tortilla filling or side dish.
Provided by sugarpea
Categories Spreads
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cook beans at a gentle boil in 3 cups water, covered, until tender, about 1 1/2 hours.
- Drain beans and save liquid.
- Saute onion, green pepper, garlic and bacon; mash beans together with sauteed mixture, adding a little liquid at a time, until bean mixture is smooth.
- Can be frozen.
ROASTED POBLANO BEEF STEW
I like to keep my son's heritage alive through cooking, and this recipe reflects my wife's Hispanic background. The first time I made it, she gave me high praise. Try serving it in flour tortillas. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- Broil poblano peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl; cover and let stand for 20 minutes. , Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos., In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. , Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.
Nutrition Facts : Calories 337 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 808mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
RED'S PRIZE WINNIN' PINTOS
Make and share this Red's Prize Winnin' Pintos recipe from Food.com.
Provided by Nimz_
Categories Beans
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Soak the beans overnight.
- Drain, place in a pot, and refill with water to cover the beans and add everything else. Cook very slowly for 4 to 6 hours.
- When the beans are done, test for salt and adjust to our preference.
- **Note this is an adopted recipe so I'm not going to change it but I've made these a couple of times and would give this as an alternative.
- Use half water and half chicken broth to cook your beans in, adding more chicken broth and water as they cook to get the right amount of liquid you want.
- Try using chipotles 2-3 instead of the jalapeno peppers.
- Use fresh jalapeno peppers instead of the canned.
Nutrition Facts : Calories 838, Fat 32.8, SaturatedFat 11.6, Cholesterol 32.5, Sodium 938.7, Carbohydrate 101, Fiber 25.2, Sugar 5.4, Protein 35.2
RED CALDWELL'S PRIZE WINNIN' PINTOS
This one is from CHILI PEPPER magazine. Red Caldwell has been winning cooking, grilling, and barbecueing compititions for the last 15 years. These are the ABSOLUTE BEST TEX-MEX BEANS ever.
Provided by Pierre Dance
Categories Beans
Time 8h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Drain and rinse the beans.
- Place the beans in a crock pot set on low, cover with water.
- Add everything else.
- Cook overnight.
- Add any salt that is needed.
- (Don't salt at the beginning because of the salt pork.) Serve.
- These freeze well and are even better when reheated.
- I had to cut this recipe in half to get it to fit my crock pot.
TEXAS SOUPER PINTOS
You want a meal stretcher that taste good,well this is it.I can get atleast 3 meals outta this one pot of souper pintos.Got the recipe from a Southern Living magazine and the description on the recipe says to serve on hot dogs,in taco shells,but I like to use mine as a base for tostados and to make burritos with,but it can really be used in any mexican dish calling for ground beef or beans.It's really delicious!
Provided by ngdarlen
Categories One Dish Meal
Time 11m
Yield 10 cups
Number Of Ingredients 11
Steps:
- Place beans in dutch oven.
- Cover with water 2 inches above beans;bring to a boil.
- Boil 2 minutes;remove from heat,and let stand for 1 hour.
- Drain and return to dutch oven.
- Add 5 cups water and next 8 ingredients to dutch oven;bring mixture to a boil.
- Add ground chuck,stirring to crumble.
- (I cook and crumble mine before I add to beans but you can do either way).
- Cover,reduce heat and simmer,stirring occasionally,1 hour and 30 minutes.
- Uncover and simmer 30 minutes or until beans are tender and mixture has thickened.
ANSAZI POBLANO STEW (OR PINTOS)
Anasazi beans are so pretty! Imagine a bean that has the coloring of a paint horse! They also cook up faster than other beans and have a pleasant almost sweet flavor.
Provided by Mamas Kitchen Hope
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place beans in a heavy saucepan.
- In a skillet, heat the oil on medium and sweat the onion and garlic, add the tomatoes and poblano pepper.
- When all have stewed, add to the beans. Sprinkle the cheese when serving.
- Serve with cornbread.
Nutrition Facts : Calories 26.9, Fat 0.7, SaturatedFat 0.1, Sodium 29, Carbohydrate 5.1, Fiber 1.6, Sugar 2, Protein 1
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