Anasazi & Pinto Beans With Hominy & Chilies

[kirra]

Anasazi & Pinto Beans With Hominy & Chilies
Hopi Tribe

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 for -garnish

Preparation:

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. Yield: 6 servings