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Associate.com - Share Your Recipe!

Recipe Name: Anasazi Beans With Ginger And Cauliflower Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 1/4 Cup(s) Dry anasazi beans
Vegetable cooking spray
1 Bay leaf
1 2-inch piece kombu, rinsed
optional
6 1/2 Cup(s) Water
1 Cup(s) Diced onion
1 Tablespoon(s) Minced garlic
1 1/2 Teaspoon(s) Minced ginger-root
1 Dried red pepper, optional
2 Teaspoon(s) Ground cumin
1 Teaspoon(s) Salt, optional
1 Teaspoon(s) Blackstrap molasses
3/4 Pound(s) Butternut squash
1 Head cauliflower
1/2 Cup(s) Fresh or frozen peas
2 Teaspoon(s) Cumin seeds, toasted I
can't find these so I
omitted them
Directions:
Adapted from: "New Vegetarian Classics: Entrees" by Mary F. Taylor
Pick over the beans . Rinse well. In a 2-quart saucepan, combine the
beans, bay leaf, kombu, and 5 cups water. Bring to a boil, stirring
occasionally. Skim off foam. Reduce heat and simmer covered, stirring
occasionally, until beans are tender, about 2 1/2 hours. remove from
heat and set aside. The beans can be prepared up to 5 days in advance
if refrigerated in an airtight container. They can be frozen for up to
2 months. Transfer the beans to a 4-quart saucepan. Add the remaining
1 1/2 cups water, onion, garlic, ginger, dried red pepper, cumin,
salt, and molasses. Stir to combine, then cook at a simmer, stirring
occasionally as you prepare the vegetables, about 15 minutes. Peel and
seed the squash, then cut it into small, 1/2-inch dice. Add the squash
to the beans and cook until it is very tender, about 20 minutes.
Meanwhile, trim the cauliflower into small florets and place it in a
steamer rack, set in a 2-quart saucepan over rapidly boiling water.
Cover and cook until tender, about 10 minutes. Drain immediately. When
the squash is tender, stir in the peas and continue to cook for 5
minutes. Remove the beans from the heat, then stir in the toasted
cumin seeds. Taste and adjust the seasoning. Serve the beans
surrounded with the steamed cauliflower, or mix the cauliflower into
the beans if they are to be used as a filling. The dish can be
prepared up to 3 days in advance if refrigerated in an airtight
contained. Warm before serving. Cook's Note: by using cooked or canned
anasazi, kidney or pinto beans, you can reduce cooking time to 30
minutes. Excellent served over Braised Greens, garnished with croutons
or used as a filling for tortillas or crepes. Anasazi beans need no
presoaking, but if you use a different type of bean, allow appropriate
soaking time. Posted to fatfree digest by "Richard M. Swanson"
<sharpy@sedona.net> on Apr 1, 1999, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 341
Calories From Fat: 29
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 2484.1mg
Potassium: 1925.1mg
Carbohydrates: 75.8g
Fiber: 13.7g
Sugar: 18g
Protein: 10.9g


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