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Anasazi Bean Soup
From Dorothy McNett's Recipe Book at dorothymcnett.com.
1 package Anasazi beans, washed
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon pepper
1 can (about 2 cups) tomatoes, or 1 box of tomatoes (Pomi from Italy)
1 teaspoon olive oil
Wash beans and pour into pot with 3 times as much water. Bring to a boil, reduce the heat, and simmer for about 1 hour. Then add remaining ingredients. Cook for about 1 hour more, or until beans are tender. Smoked or other Italian sausage can be added during the last 1/2 hour, if desired.
Fabulous done in pressure cooker, using proportions and times as suggested for regular beans.
Recipe created 1994-11-17.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.