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
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!