Ingredients:

  • 1 lb (450 g) Dried Anasazi Beans, picked through and rinsed
  • 3 Tbsp (45 ml) Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 Celery Stalks, finely diced
  • 1 medium Carrot, peeled and finely diced
  • 4 large Garlic Cloves, minced or crushed
  • 1 Tbsp (15 ml) Tomato Paste
  • 1 tsp (5 ml) Ground Cumin
  • 2 tsp (10 ml) Smoked Paprika (Spanish)
  • 1 tsp (5 ml) Dried Oregano (preferably Mexican)
  • 2 Bay Leaves (fresh or dried)
  • 6 cups (1.4 litres) Vegetable or Chicken Stock, low sodium
  • Salt (Kosher or Sea), to taste
  • 1/2 tsp (2.5 ml) Black Pepper, freshly ground
  • 1 Tbsp (15 ml) Apple Cider Vinegar or Red Wine Vinegar
  • 1/4 cup (60 ml) Fresh Coriander (Cilantro) or Flat-Leaf Parsley, chopped, for garnish

Instructions:

  1. Inspect and Soak: Pick through the dried Anasazi beans to remove debris. Rinse thoroughly. Place beans in a large bowl and cover completely with cold water. Soak overnight (8–12 hours).
  2. Drain: Drain the soaked beans completely and rinse them under cold water until the water runs clear. Set aside.
  3. Sauté Aromatics: Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, celery, and carrot. Sauté gently until the vegetables are soft and translucent (about 8–10 minutes). Do not brown.
  4. Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the paste darkens slightly.
  5. Bloom Spices: Add the cumin, smoked paprika, and dried oregano. Stir quickly for 30 seconds to 'bloom' the spices in the hot oil, releasing their full fragrance.
  6. Combine Ingredients: Add the rinsed, soaked beans and the bay leaves to the pot. Stir to coat. Pour in the stock (add extra water if needed so the liquid covers the beans by at least 1 inch). Add a modest amount of salt and pepper (about 1/2 tsp salt).
  7. Cook Until Tender: Bring the liquid to a boil, then immediately reduce the heat to maintain a gentle, consistent simmer. Cover the pot partially. Simmer for 1 hour 45 minutes to 2 hours, or until the beans are completely tender and creamy. Stir gently and add hot liquid if necessary to maintain coverage.
  8. Test and Thicken: Once the beans are tender, remove the bay leaves. Scoop out about 1/2 cup of beans, mash them with a fork, and return the mash to the pot to naturally thicken the sauce.
  9. Adjust Seasoning: Taste the broth. This is the moment to fully season with salt and pepper until the flavor pops. Ensure all acidic ingredients (like vinegar) are added only after the beans are fully tender.
  10. Brighten and Serve: Stir in the apple cider vinegar to cut through the richness. Garnish generously with fresh coriander or parsley before serving.