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ANASAZI BEANS
Anasazi beans were cultivated by the earliest Native Americans, and may be the forerunner of the pinto bean. Fresh anasazi beans are white with brownish-purple markings, while the dried ones are browner. When they are cooked, the beans are about half an inch (1.25cm) long, and their color fades to pinkish-beige.
Availability
Dried anasazi beans are available year-round in natural foods stores, specialty grocers, or well-stocked supermarkets.
Preparation, uses, and tips
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.
Nutritional 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, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
Health benefits and concerns
Health benefits and
concerns for legumes
Many health benefits and concerns associated with this food are applicable to other legumes.
Read about health benefits and concerns for
legumes for a full description.
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