Certainly! Let’s dive into the delightful world of Anasazi & Pinto Beans with Hominy & Green Chiles. This recipe is a delightful fusion of flavors inspired by the Southwestern U.S. and Native American cuisines, perfect for a cozy weeknight dinner or any occasion where you crave a hearty, comforting dish.
Anasazi & Pinto Beans with Hominy & Green Chiles Recipe
Ingredients:
- 1 1/2 cups dried pinto beans
- 1 1/2 cups water (for soaking)
- 10 cups water (for cooking)
- 1 teaspoon salt
- 1 can (approximately 15 ounces) hominy
- 3 Anaheim chilies
Instructions:
| Step | Description |
|---|---|
| 1 | Soak the beans overnight: Begin by preparing the pinto beans. Place them in a large bowl and cover with about 1 1/2 cups of water. Allow the beans to soak overnight, ensuring they are fully submerged. This soaking process helps soften the beans and reduce cooking time. |
| 2 | Rinse and prepare the beans: The next morning, drain the soaked beans and rinse them thoroughly under cold water. This helps remove any impurities and starches released during soaking. Transfer the rinsed beans to a large pot. |
| 3 | Cook the beans: Add 10 cups of fresh water to the pot with the rinsed beans. Stir in 1 teaspoon of salt to enhance the flavor. Cover the pot and bring the water to a gentle simmer over medium-low heat. Allow the beans to cook slowly for 2 to 2 1/2 hours, or until they are tender and creamy. Be sure to check on the beans occasionally, adding more water if needed to keep them submerged and stirring to prevent sticking or burning. |
| 4 | Incorporate the hominy: Once the beans are tender, it’s time to add the hominy. Drain the canned hominy and add it to the pot with the cooked beans. Stir gently to combine. Cover the pot again and continue to simmer the mixture for an additional hour, allowing the flavors to meld together. Stir occasionally to ensure even cooking. |
| 5 | Prepare the green chiles: While the beans and hominy are simmering, it’s time to prepare the green chiles. Begin by roasting the Anaheim chilies until the skins are charred and blistered. This can be done over an open flame, under the broiler, or on a grill. Once roasted, place the chilies in a bowl and cover with plastic wrap to steam for a few minutes. This makes them easier to peel. Once cooled, peel off the skins, remove the seeds, and dice the chilies into small pieces. |
| 6 | Garnish and serve: Once the beans, hominy, and chilies are all cooked and prepared, it’s time to assemble the dish. Ladle the bean and hominy mixture into serving bowls and sprinkle a generous amount of diced green chilies on top as a garnish. The vibrant green color and mild heat of the chilies add a delightful contrast to the earthy beans and hominy. Serve hot and enjoy the delicious flavors of the Southwestern U.S. and Native American cuisines coming together in every bite! |
Nutritional Information:
- Calories: 471.7
- Fat Content: 2.7g
- Saturated Fat Content: 0.4g
- Cholesterol Content: 0mg
- Sodium Content: 1152.2mg
- Carbohydrate Content: 88.2g
- Fiber Content: 19.8g
- Sugar Content: 7.3g
- Protein Content: 24g
This Anasazi & Pinto Beans with Hominy & Green Chiles recipe is not only delicious but also packed with nutritious ingredients, making it a wholesome choice for any meal. Whether you’re serving it as a comforting dinner on a chilly evening or bringing it to a potluck to share with friends and family, this dish is sure to be a hit. Soak in the rich flavors of the Southwest and enjoy the warmth and satisfaction that comes from a bowl of homemade goodness! 🌶️🥣
