June 11, 2009

refried beans with chive flowers

Beans are so awesome! Local beans are even more awesome! Local beans of Native American origin are DOUBLE even more awesome!!

In September 2007
, Eric and I challenged ourselves by eating only local food for 30 days. Granted, we were living in Urbana, Illinois where the soil is rich and the farmer's market and food co-op run strong. Still, one thing we had difficulty buying at the time was local protein beans. When we moved to Boulder, Colorado we were extra psyched to see Abbondanza Organic Seeds & Produce selling anasazi beans and other interesting bean varieties!

We transformed our local anasazi beans into tasty refried beans and topped them with chive flowers from our friend's community garden plot. Pretty, no?

Serving Size: 8

2 c. anasazi (or pinto) beans, dry (about 4 cups cooked)
1 medium onion
1/2 c. canola oil
1/2 c. water
4 cloves garlic
1 ancho chili, dry, ground
1 t. salt
1 t. oregano
1/2 t. cumin, ground
1/2 t. corriander, ground
1/8 t. cayenne pepper, ground
chive flowers

Soak the beans overnight. Cook the beans until they are soft. Drain, rinse and mash the beans.

Saute the onions until translucent. Add garlic and spices. Add the mashed beans and water. Adjust water as necessary. Top with chive flowers. Add hot sauce as desired.

Eat as a side dish or in a burrito or on nachos or here-or-there or anywhere!

1 comment:

  1. Tom and I just picked some chives flowers from our garden yesterday. perfect garnish!

    I'm so jealous of your local beans. Of course, it's going to be easier for us this year when we do our week of 100-mile eating since we have local tofu now!