Anasazi Beans

The Prettiest Beans in the World

Pretty, creamy and fast-cooking.

Pretty, creamy and fast-cooking.

A few weeks ago, I went to the store to replenish my stock of small red beans for red beans and rice. They were out of the red beans in the bulk aisle, so I tried the packaged, dried beans. That’s when I stumbled across a bag from Bob’s Red Mill: “Incredibly tasty anazazi beans.” Ok, Bob. I’m willing to give it a try.

The bag says that you don’t have to pre-soak, and that they cook in about 2/3 the time of regular beans. It seemed risky to tweak both time and soaking, so I only changed one and skipped the soak.

Results? Creamy, flavorful beans that even got the attention of The Husband and The Tiny Kitchen Assistant.


  • Diced pancetta, pan-fried, excess fat drained on a paper towel
  • 1 bag anasazi beans
  • 1 1-inch thick smoked pork chop (optional)
  • 1 bell pepper, finely chopped
  • 1 onion, finely chopped
  • 1 jalapeño, seeded and halved
  • 6 cups water, or enough to cover
  • 1 Tbsp epazote
  • 1 tsp dried chipotle powder
  • 1 bay leaf
  • 1-3 Tbsp white vinegar (optional)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


Combine all ingredients through bay leaf in the slow cooker. Cook on low for 8-10 hours.

At serving time, check for flavor, seasoning with salt and pepper to taste. Remove the pork chop (if using) and shred. Return to the pot. Fish out the jalapeño halves and bay leaf.

If the beans are missing something flavor-wise, but you can’t quite put your finger on it, add between 1-3 Tbsp white vinegar.

Serve with rice.


Thanks to the slow cooker, they simmer all day without your intervention.

Thanks to the slow cooker, they simmer all day without your intervention.

This one was a hit with the whole family, and met my criteria for an easy, healthy meal that’s ready when we roll in late from sports practice. By the time The Assistant has washed his hands, dinner is on the table.

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