Organic Anasazi Beans
Certified organic heirloom Anasazi beans grown on our farm in San Gregorio, CA. The Anasazi bean was first cultivated by Ancestral Puebloan (also known as Anasazi) people around 130 CE in what is now known as the Four Corners region of the Southwestern U.S. These beans are highly versatile, but especially great for chili.
Certified organic heirloom Anasazi beans grown on our farm in San Gregorio, CA. The Anasazi bean was first cultivated by Ancestral Puebloan (also known as Anasazi) people around 130 CE in what is now known as the Four Corners region of the Southwestern U.S. These beans are highly versatile, but especially great for chili.
Certified organic heirloom Anasazi beans grown on our farm in San Gregorio, CA. The Anasazi bean was first cultivated by Ancestral Puebloan (also known as Anasazi) people around 130 CE in what is now known as the Four Corners region of the Southwestern U.S. These beans are highly versatile, but especially great for chili.
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Sweet and mild. Stay firm through long, slow cooking.
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BASIC DRY BEAN COOKING INSTRUCTIONS
Rinse beans and check for debris. In a large pot, cook aromatic vegetables of your choice (onions, garlic, celery, leeks, carrots, etc.) in olive oil. Add the beans and enough water to cover by a few inches. Bring to a full boil for 10 minutes, then reduce to a gentle simmer. Gently cook until soft but not falling apart. Cooking time depends on the bean, typically 1 to 3 hours. Salt when the beans start to soften. Pre-soaking the beans for 2 to 6 hours will reduce the cooking time. Enjoy! -
We ship out orders every Friday! Orders placed after 9 a.m. on Friday will ship the following Friday.