Recipe

Southwestern Ranch Beans Recipe

Add Step-by-Step Photos	Shimmers / All my dishes 1 year, 11 months ago To do this right takes three days. Wait, don't run away! It takes time, not effort! You can fast cook if desired but the very best beans do take several days. Read on.... Prep:10m Cook:12m Servings:16	Shimmers
	beans southwestern anasazi pinto

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Ingredients

16 oz pinto beans

16 oz anasazi beans

1 large white onion, chopped into dice

1 heaping tablespoon minced garlic (or less, if desired)

salt to taste

cumin (optional)

Directions

If you've never tried anasazi beans you're missing out on one of the delights of the southwest! These are ancient beans, cultivated by theh Anasazi Indians, creators of the southwestern civilization and masterpieces such as the cliff dwellings. You can learn more at http://www.anasazibeans.com/ (I have no affiliation with this company; I do use their beans). If you can't find anasazi beans you can use pinto beans only.

Rinse the beans, fill a large pot with water and pick over the beans to remove any debris. Dump the rinsing water and fill the pot with fresh water. Let sit overnight. (Skip the overnight soaking if you really must; I prefer to soak overnight.)

In the morning, remove any loose skins that have floated to the top of the water then drain. Fill the pot with water again.

Bring the beans just to a boil then turn down the heat so the water is barely simmering. DO NOT STIR NOW OR THROUGHOUT THE DAY!

Cover the pot and leave it all day. I do mean ALL DAY. Barely simmering, never stirring.

If you need to add more water, add only BOILING water.

When you can't resist any longer, remove the cover and carefully remove a couple of beans. Taste. Are they soft? If so, you're ready for the next step. If still a bit hard, keep simmering for another hour or so.

The beans will taste bland. That's good. Now you can start adding seasonings. I like to add a large white onion, chopped, and a heaping tablespoon (or more) of minced garlic. (I am lazy and use jarred minced garlic. Works for me!) Then I'll add about a teaspoon of salt and cumin. Finally I stir.

Leave the cover off to begin reducing the liquid (or leave it on or add more water if you prefer soupy beans). About every 15 minutes give the pot a stir and a taste. Add seasonings a teaspoon at a time. The flavors will intensify as the liquid cooks down. I sometimes add other seasonings, such as Trader Joe's Seasoning or seasoned salt. Follow your taste buds ... you know what you like!

When you can't stand it any more, grab a spoon and a bowl and chow down. Then turn off the stove, let the pot cool and put it in the refrigerator over night.

The next day, put the beans in a crock pot to reheat, or heat them on the stove about 15 minutes before serving.

Leftover beans, if any, can be used for refried beans.

If you want you can add meat such as ham, hamburger, or ground buffalo. I generally serve meat on the side as I have friends who are vegetarians. These beans are wonderful if you make chili with beans.

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