Name: Anasazi Beans with Juniper
Ingredients: 2 c Dried Anasazi or pinto beans; 10 Coriander seeds; 8 Juniper berries; 1 sm Noion; 1 tb Sunflower seed or light olive oil; 1 ts Ground red chile (opt); 1 ts Dried Mexican or Greek oregano; 2 1/2 qt Water; Salt

The average person in the world today, without faith and without God and without hope, is engaged in a desperate personal search throughout his lifetime. He does not really know where he has been. He does not really know what he is doing here and now. He does not know where he is going. The sad commentary is that he is doing it all on borrowed time and borrowed money and borrowed strength; and he already knows that in the end he will surely die! Man, made more like God than any other creature, has become less like God than any other creature. Created to reflect the glory of God, he has retreated sullenly into his cave; reflecting only his own sinfulness. Certainly it is a tragedy above all tragedies in this world that man, made with a soul to worship and praise and sing to God's glory, now sulks silently in his cave.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Beans	4	Servings

INGREDIENTS

2	c	Dried Anasazi or pinto beans
10		Coriander seeds
8		Juniper berries
1	sm	Noion
1	tb	Sunflower seed or light olive oil
1	ts	Ground red chile (opt)
1	ts	Dried Mexican or Greek oregano
2 1/2	qt	Water
		Salt

INSTRUCTIONS

Uncomplicated and satisfying, this recipe for anasazi beans is from
Deborah Madison's "The Savory Way."
You can find juniper berries in the spice section of specialty food
markets.
Sort through the beans, rinse them well, cover them with cold water,
and set them aside for six hours or overnight. (Or use the
quick-soaking method.)
Bruise the seeds and berries in a mortar, and chop the onion into
small squares.
Warm the oil in a wide-bottomed soup pot; add the onions, coriander
seeds, juniper berries, chile and oregano. Cook together over medium
heat for 3 or 4 minutes, stirring occasionally.
Drain the beans and add them to the pot along with the fresh water.
Bring to a boil; then lower the heat and simmer for 40 minutes. Add
salt to taste and continue cooking until the beans are as tender as
you like them ~ probably another 30 minutes or so. When done, check
the seasoning. Serve the beans in a bowl with the broth.
Suggestion: There are lots of tasty additions you can use - cilantro,
mint, scallions, sour cream, cheese and so on. But try the beans plain
first.
Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0
milligrams cholesterol, 27.6 milligrams sodium; 11 percent of calories
form fat.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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