Best Kokopelli Anasazi Beans With Sun Dried Tomatoes Recipes

Crock Pot White Beans With Sun-Dried Tomatoes image

Provided by TishT

Categories Beans

Time 5h10m

Yield 5 serving(s)

Number Of Ingredients 8

1 lb dried great northern beans, sorted and rinsed (2 cups)
2 garlic cloves, finely chopped
6 cups water
1 1/2 teaspoons dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup finely chopped sun-dried tomato packed in oil
1 (2 1/4 ounce) can sliced ripe olives, drained

Steps:

Braised Beef With Sun-Dried Tomatoes image

Provided by AzMama17

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1 lb beef stew meat
1/4 cup rough chopped onion
1 garlic clove, minced
1/2 tablespoon flour
3/4 cup water
1/2 cup red wine
1/2 cup beef broth
1/2 cup sun-dried tomato
1/2 tablespoon brown sugar
1/2 tablespoon Worcestershire sauce
3/4 teaspoon rosemary
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Brown beef in olive oil.
Add onion and cook 7 minutes.
Add garlic and cook 1 minute.
Add flour, cook 2 minutes.
Add remaining ingredients and reduce heat to medium low. Simmer 1 hour and remove tomatoes. Set aside.
Simmer uncovered for 30 minutes.

Refried Anasazi Beans image

Provided by sugarpea

Categories Spreads

Time 1h45m

Yield 3-4 serving(s)

Number Of Ingredients 6

1/2 lb dried anasazi beans
3 slices bacon, chopped
2 tablespoons onions, finely chopped
2 tablespoons green peppers, finely chopped
1 clove garlic, crushed
1/2 teaspoon chili powder

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.

Chef Joey's Anasazi Bean Chili (Pressure Cooker) image

Provided by Chef Joey Z.

Categories Beans

Time 58m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups anasazi beans (cleaned)
8 cups water
2 teaspoons salt
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1 (6 1/2 ounce) package chili seasoning mix (I used Vegetarian Fantastic brand)
1 (12 ounce) package chicken sausage (I used Han's All Natural sun-dried tomato and basil)
4 cups chicken broth
1 (28 ounce) can tomatoes (I used chunky style)

Steps:

First pressure cook the beans by adding the water, salt and cleaned beans to the pot of the pressure cooker and bring to a boil. Then place the pressure cooker lid on the pot and pressure cook for 6 minutes on the second red ring.
If you use different beans then Anasazi, be sure to check for the time they need to cook. Not all beans are created equal.
Use the cold water release method to cool down the pressure cooker. This is done by pouring a stream of cold water from the tap on the side of the lid of the pressure cooker. Most cookers will have instructions as to how to cool your cooker down.
Remove the beans to a colander and drain the water from the beans. At this stage the beans will still be a bit tough.
In a medium saute pan, add the olive oil and saute the onion until transparent. Add the garlic being careful not to brown it.
Cut up the chicken sausage in medium size pieces. The kind I bought were fully cooked so I didn't saute them.
Put the garlic, onion, chicken sausage and beans into the pressure cooker.
Add 4 cups chicken broth. Stir and close the lid securely and pressure cook for 12 minutes on the second red ring.
When done use the cold water release method and open the pressure cooker once the steam is all gone.
Taste the beans, make sure they are soft.
Add 1 box of Fantastic Vegetarian Chili mix and the large can of diced tomatoes.
Simmer on low uncovered for 20 minutes and serve over your favorite grain and with a piece of home made corn bread.
Bon Appetit.