Name: Anasazi and Pinto Beans with Hominy And Green Chiles
Ingredients: 1 1/2 c Dried anasazi beans; 1 1/2 c Dried pinto beans; 10 c Water; 1 ts Salt; 3 c Dried indian hominy; 3 Green anaheim chiles

To labor in the dark, without an assured commission, greatly obscures the warrant of faith in the Divine engagements; and the Minister, unable to avail himself of heavenly support, feels his “hands hang down, and his knees feeble” in his work. On the other hand, the confidence that he is acting in obedience to the call of God — that he is in His work, and in His way — nerves him in the midst of all difficulty, and under a sense of his responsible obligations, with almighty strength.

Charles Bridges

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Main dish, Stews, Casseroles, Vegetarian	6	Servings

INGREDIENTS

1 1/2	c	Dried anasazi beans
1 1/2	c	Dried pinto beans
10	c	Water
1	ts	Salt
3	c	Dried indian hominy
3		Green anaheim chiles

INSTRUCTIONS

Soak the beans overnight in water to cover.  In the morning rinse the beans
with cold water and place in a large pot with fresh water to cover. Stir in
the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are
tender.  Add water when necessary and stir occasionally to prevent the
beans from burning. Add hominy and simmer, covered, 1 hour, stirring
occasionally.  The hominy and beans should be very soft and moist, but not
too watery. While the beans and hominy are cooking, roast, peel, seed and
dice the chiles. Sprinkle on top of the cooked beans for garnish.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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