Anasazi beans are small kidney shaped purple and white beans in the same family as pinto beans. They have a mild, sweet flavor which pairs with a mealy texture. This attractive purple-red and white bean cooks in about 2/3 the time of an ordinary pinto bean. Compared to other beans, it contains only 25% of the specific complex carbohydrates sometimes responsible for gastric distress associated with dry beans- so, less gas. One serving of Anasazi bean meets more than 25 percent of your daily value for fiber. Women need 21 to 25 g of fiber a day, and men need 30 to 38 g a day.
A 1/4-cup serving of dry Anasazi beans contains 10 g of protein. By comparison, 1 cup of raw broccoli contains about 2 g of protein. Protein should make up 10 to 35 percent of your daily calories.
*Anasazi beans contain enzyme inhibitors and are very hard to digest when eaten raw (sprouted). The enzyme inhibitors are destroyed by the heat of cooking and it is strongly recommended that all big beans be cooked after sprouting.
NOTE: All large beans that are listed on this website (Anasazi, Great Northern, Red Kidney, Navy, Pinto, and Soy Bean) contain enzyme inhibitors and are very hard to digest when eaten raw (sprouted). The enzyme inhibitors are destroyed by the heat of cooking and it is strongly recommended that all big beans be cooked after sprouting.
Additional Info & Recipes
Anasazi beans are known with different names in different areas. For instance, some call these Jacob’s Cattle, New Mexican Cave bean, and New Mexican Appaloosa. These beans are pretty nutritional. They are loaded with micronutrients, dietary fiber, and protein. So, when you plan on cooking Anasazi beans, keep in mind that they are very healthy. Here are a few benefits of these beans you should know about:
- Firstly, Anasazi beans are high in lectin content. It is a type of plant-based protein known for its antibacterial, anti-tumor and antifungal, and immunomodulatory abilities.
- These beans are high in minerals like manganese, folate, potassium, phosphorus, and iron.
- Because they are high in dietary fiber, they are known to improve your digestive health. These beans increase the number of “good” bacteria in the gut.
- Furthermore, these beans also help in weight management.
- It helps in controlling blood sugar levels, thus prevents and regulates diabetes.
- Lastly, these beans contain fewer Antinutrients as compared to other beans. Thus, allowing your body to absorb more nutrients.
- Lectins present in these beans reduce inflammation and, because of their anti-tumor properties, also reduce cancer risks.
Soaking Anasazi beans is a personal choice. If you are in a hurry, you can skip soaking and use them just after rinsing. However, I prefer you soak it. soaking these beans can make them cook faster and more evenly. Furthermore, soaking also makes it easy to digest. Here are two ways through which you can soak these beans:
- Long or Cold soak: place the means in a large bowl and pour cold water. Let them soak in water for 8 hours or overnight. You could add on more cold water if the water level is reduced.
- Short or Hot soak: place these beans in a pot and pour cold water so that they are covered entirely in water. Place the pot on medium heat and bring it to a boil. Let it boil for 2 to 3 minutes. Remove from heat and let it sit for about 2 hours.
- Always rinse the beans before starting to cook them. You may need to change the water twice or thrice to get rid of any dust.
- Never continue to boil these beans. Bring the water to boil initially, and then reduce the heat to let it simmer. This way, the beans will hold their shape and will stay creamy.
- Once the beans are halfway through and have started to soften up, that is the time to add salt. This way, the salt will easily penetrate the beans through the skin and will enhance their flavor.
- If you are planning on adding vinegar or tomatoes, i.e., anything acidic, wait until the beans are soft. If you add these too early, the beans will take more time to cook.
- If you see foam as you are simmering the beans, you don’t have to skim it off. It is just a plant-based protein.
- 2 cups Anas
azi Beans, rinsed, soaked and drained
- 1 medium onion
- 1/2 medium bell pepper
- 1 s celery rib, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 cubes vegan bouillon, or salt to taste
- 1/2 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Sort and wash Anasazi Beans. Place the beans in a large bowl and pour cold water on them until they are completely soaked. Let it sit for 8 hours. Drain the water, and rinse the beans.
- In a large pot, add soaked beans, and pour enough water so that the beans are about 1/2,-1 inch below the water surface.
- Place the pot on medium heat and bring it to a boil.
- Once it starts to boil, reduce the heat and let it simmer for 45 minutes.
- Add onion, bell pepper, celery, garlic, carrots, vegan bouillon, oregano, onion powder, garlic powder, paprika, salt and pepper
- Secure the lid tightly on the slow cooker and allow to cook on low for about 8 hours.