Ingredients:

  • 1 lb (450 g) Dried Anasazi Beans, rinsed and sorted
  • 2 Tbsp (30 ml) Olive Oil (or neutral oil)
  • 1 large Yellow Onion, finely diced
  • 1 medium Red Bell Pepper, diced finely
  • 4 Garlic Cloves, minced
  • 1 Tbsp (15 ml) Smoked Paprika (Sweet or Mild)
  • 1 tsp (5 ml) Dried Oregano
  • 1/2 tsp (2.5 ml) Chipotle Powder (or cayenne)
  • 6 cups (1.4 L) Vegetable or Chicken Stock (low sodium)
  • 2 Bay Leaves
  • Sea Salt or Kosher Salt, To taste
  • 1/2 tsp (2.5 ml) Black Pepper, freshly ground
  • 1 Tbsp (15 ml) Fresh Lime Juice
  • 1/4 cup (60 ml) Fresh Coriander (Cilantro), roughly chopped

Instructions:

  1. Rinse and Sort: Place the dried beans in a sieve and rinse thoroughly under cold water. Inspect the beans and discard any small stones or damaged pieces.
  2. Sauté Aromatics: Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened and translucent.
  3. Bloom the Spices: Add the minced garlic, smoked paprika, oregano, and chipotle powder to the pot. Stir constantly for 60 seconds until fragrant. This helps draw out the full flavor of the spices.
  4. Combine and Simmer: Add the rinsed Anasazi beans and bay leaves to the pot. Pour in the 6 cups of stock. The liquid should cover the beans by about 1-2 inches. Bring the mixture to a rapid boil, then immediately reduce the heat to the lowest setting to maintain a gentle, consistent simmer.
  5. Cook: Cover the pot, leaving the lid slightly ajar. Simmer for 90 minutes to 2 hours, or until the beans are creamy and completely tender. Check the liquid level every 30 minutes, adding a splash of boiling water or stock if the stew becomes too thick.
  6. Finish and Season: Once the beans are completely tender, remove and discard the bay leaves. Add the sea salt and pepper. Stir well, taste, and adjust seasoning as necessary.
  7. Adjust Texture (Optional): For a thicker stew, scoop out about 1 cup of the cooked beans and mash them with a fork. Stir the mashed beans back into the stew.
  8. Serve: Stir in the fresh lime juice just before serving. Ladle the stew into bowls and garnish with a generous sprinkle of fresh coriander (cilantro).