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6 cups anasazi beans, dry
3 medium onions
8 – 10 cloves of garlic
¾ teaspoons coriander
1 ½ teaspoons cumin
2 large or 3 small jalapeno peppers
1 cottage ham

Rinse and clean beans. Place beans in a large soup pot, cover the beans with water plus 1 additional inch of water, bring water to a boil and simmer beans for 3 – 5 minutes, then remove from heat and let stand for 1 hour. Drain beans reserving liquid. Measure liquid and add vegetable stock or water to equal 18 cups. Add beans, liquid and all other ingredients to the soup pot and bring contents to a boil. Simmer 2 – 3 hours or until the beans are tender.

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