Orange Ginger Anasazi Beans

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So besides jet lag waking me up at 3am every day for the past three days, it feels great to be back! I cooked my first “meals” this weekend–a bagel with cream cheese, almond joy rice krispies treats, and carrot-yellow split pea soup; and this morning I even worked out! Ah yes, all is well, and one of the best parts of being back is the bulk section at the grocery store. 😀

Yes, I’m a sucker for the bulk section because it allows you to try new foods without being fully committal. New foods like anasazi beans. From the look and sound of anasazi beans, I thought they were Asian (kinda like azuki beans), but alas anasazi beans are native to the Southwest of the US. So as a nod to my former boss Senator Bingaman of New Mexico and his upcoming retirement, I give you my orange ginger anasazi beans!

Happy Monday everyone and don’t forget to vote tomorrow (if you haven’t already done so)!!!

Orange Ginger Anasazi Beans

(Printable Recipe)

Ingredients:

1 1/2 cups dry anasazi beans–soaked overnight

olive oil

1 teaspoon cayenne powder

1/2 teaspoon celery seeds

1 tablespoon ginger powder

1/2 white onion–chopped

1/2 poblano chile–chopped

2 cloves garlic–minced

1 orange–juice and zest

1 teaspoon Worcheshire sauce

1 bottle beer of choice

3 cups vegetable broth

1 cup orange juice

salt

pepper

Method:

*Soak beans overnight. Prep all veggies.

*Heat ~2 tablespoons of olive oil in large stockpot over medium heat. Add cayenne, celery seeds, and ginger powder. Cook for 1-2 minutes. Add onion and poblano. Saute for 8-10 minutes. Add garlic. Cook 2 minutes.

*Deglaze with beer. Cook 5 minutes. Stir. Add broth, orange juice, and Worcheshire sauce. Stir, turn heat to high. Bring to boil. Turn heat back down to medium low. Cover. Cook 1 hour or until beans are tender, stirring occasionally.

*Before serving, adjust seasoning and mix in juice and zest from orange. Enjoy!

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. Tiffany this recipe sounds great, but I noticed an error. It calls for one beer, it should be 2 one for the beans and one for you to drink while the beans cook. :-)

  2. These beans look totally delicious my friend, a great recipe :)

    Cheers
    Choc Chip Uru

  3. Greg’s comment is a riot! ROFL!! Your bean story was interesting…looks good! Sorry about the waking up at 3 am due to jet lag. That’s rough. Hopefully things return to normal shortly…sounds like they are and you’re getting back into your stride with blogging as well. Good for you, Tiffany!

  4. I have 5-6 varieties of canned beans, but don’t have Anasazi. It must have taste great with orange juice.

  5. I always love your healthy dishes, and you know I like adding citrus flavor in it. Great combination of ginger and orange Tiffany! And welcome back! :)

  6. Ohmigosh, those beans are adorable. Can beans be adorable? I declare them so!

    Glad you’re back, girl! Sounds like you’re refreshed and ready to rock it :)

  7. I’ve never heard of anasazi beans until now! What do they taste like or similar to?

  8. i’ve never heard of anasazi beans, but your recipe sounds so delicious and full of amazing flavors!

  9. Lovely bean dish my friend. I love how pretty the beans are before they are even cooked. I have never heard of them before… but will keep my eye out for them.

  10. I love recipes that add beer–not because I’m a lush ( :) ) but because it adds a nice smoothness. Oh and you can drink the leftovers!

  11. Thanks for the comments everyone! 😀