Before cooking, soak the beans for six to eight hours, then on the stove for two hours, or
pressure cook for fifteen minutes. 1 cup of dried anasazi beans yields approximately 2 1/2
cups of cooked beans. Anasazi beans can be used in recipes calling for pinto beans.
Buying and storing tips
Anasazi beans that have been recently dried have more complex flavors. Inspect them for
signs of age and bean quality, while avoiding dull-looking beans. Store dried anasazi beans in
a glass jar for up to a year, or keep them refrigerated for extended storage. Cooked beans
will keep in the refrigerator for a week.
Varieties
The anasazi bean is a member of the Phaseolus family and is related to the pinto
bean.
Nutrition Highlights
Anasazi beans, 1/4 cup (44g)
Calories: 150
Protein: 10g
Carbohydrate: 27g
Total Fat: 0.5g
Fiber: 9g
*Good source of: Iron (2.7mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires February 2010.
