Anasazi Beans

Anasazi beans are known for their unique, vibrant color-blend of burgundy and white on the small, kidney-shaped bean. Anasazi, meaning ‘the ancient ones’, is a Navajo word referring to the Native American, cliff-dwelling tribe that lived thousands of years ago in the Southwest’s four-corners region. It is said the Anasazi’s cultivated this bean in conjunction with corn because the beans were a good nutrient source for the soil.

Similar to the pinto bean, Anasazi beans offer a sweet, mild flavor that is easily digestible, producing less gas than its counterparts. They are also referred to as Aztec beans, New Mexico cave beans, New Mexico appaloosas and are easily interchangeable with Jacob’s Cattle beans. Mealy in texture, Anasazi beans are universally used in Latin and Southwestern cooking and a great addition to baked bean dishes and soups. Soaking the beans before use is suggested since it helps the beans cook more evenly. Soaking also aids in the digestion of the beans. Anasazi beans cook faster than other beans and turn a darker pink when cooked. They are ideal to use in Tex-Mex cuisine, a fusion of Mexican and American cuisine.

Furthermore, beans are considered a superfood because of their high nutritional content. Rich in iron, protein and fiber, Anasazi beans have a low glycemic index proving to help prevent diabetes and control blood pressure. Anasazi beans also contain high levels of calcium and potassium. Other benefits include:

Reducing inflammation
Boosting the immune system
Improving heart health
Fighting cancer causing free radicals