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Anasazi Beans

The anasazi bean is a relative of the well-known pinto bean.

Anasazi beans were cultivated by the earliest Native Americans, and may be the forerunner of the pinto bean. Fresh anasazi beans are white with brownish-purple markings, while the dried ones are browner. When they are cooked, the beans are about half an inch (1.25cm) long, and their color fades to pinkish-beige.

Varieties

The anasazi bean is a member of the Phaseolus family and is related to the pinto bean.

Buying and storing tips

Anasazi beans that have been recently dried have more complex flavors. Inspect them for signs of age and bean quality, while avoiding dull-looking beans. Store dried anasazi beans in a glass jar for up to a year, or keep them refrigerated for extended storage. Cooked beans will keep in the refrigerator for a week.

Availability

Dried anasazi beans are available year-round in natural foods stores, specialty grocers, or well-stocked supermarkets.

Preparation, uses, and tips

Before cooking, soak the beans for six to eight hours, then on the stove for two hours, or pressure cook for fifteen minutes. 1 cup of dried anasazi beans yields approximately 2 1/2 cups of cooked beans. Anasazi beans can be used in recipes calling for pinto beans.

Nutritional Highlights

Anasazi beans, 1/4 cup (44g)
Calories: 150
Protein: 10g
Carbohydrate: 27g
Total Fat: 0.5g
Fiber: 9g
*Good source of: Iron (2.7mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.

Health benefits and concerns

Health benefits and concerns for legumes
Many health benefits and concerns associated with this food are applicable to other legumes. Read about health benefits and concerns for legumes for a full description.