Tuesday, February 7, 2012

Anasazi Beans Curry

I love to browse through the Whole Foods Beans, Legumes and Grains bins. The best thing about it is that I can scoop out just a small quantity to give a try rather than buying a huge pack of unknown stuff and be stuck with it for the eternity. Anyway, during one such adventurous browsing, I came across these Anasazi beans. They looked so pretty. Without knowing their characteristics, I decided to give it a shot. Later, I came to know that these are the ancient beans which were cultivated thousands of years ago in the southwestern US (Utah, New Mexico, Arizona, Colorado) by Anasazi Indians.

I used these beans to make Punjabi style curry using ginger-garlic paste, tomatoes, onions and garam masala. They tasted more or less like Rajma. However after getting cooked, that beautiful pattern on the beans disappeared.

More information about Anasazi beans -

Anasazi Beans Curry
1 cup dry Anasazi beans, soaked for 8 hours, drained
salt to taste
1 tsp paprika
2 tsp coriander-cumin powder
1 tsp garam masala

Grind to paste
1/2 cup cilantro
2-3 green chilies
3-4 cloves garlic
1" ginger

1 tbsp oil
1/2 tsp turmeric powder
1 cup chopped onion
1/2 cup chopped tomatoes

1 tbsp chopped cilantro

1. Heat oil in a pressure pan.
2. Add turmeric powder and onions. Saute till onion is soft. Add green masala paste. Saute for 5 minutes.
3. Add tomatoes. Saute again for 5 minutes.
4. Now, add chili powder, garam masala, coriander-cumin powder and drained beans. Stir for 2 minutes.
5. Add 2 cups water. Pressure cook for 3-4 whistles.
6. Let the pressure drop of its own. Open the lid. Add salt and let it simmer.
7. Adjust the consistency by adding more water or letting water evaporate for thickish curry.
8. Garnish with chopped cilantro.
9. Serve with plain rice and a lemon wedge.

Note -
1. Soak the beans for at least 8 hours so they are rehydrated before adding to the curry.

Ancient Anasazi Beans

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