Anasazi Beans
The anasazi bean is a relative of the well-known pinto bean.
Anasazi beans were cultivated by the earliest Native Americans, and may be the forerunner
of the pinto bean. Fresh anasazi beans are white
with brownish-purple markings, while the dried ones are browner. When they are cooked, the
beans are about half an inch (1.25cm) long, and their color fades to pinkish-beige.
Varieties
The anasazi bean is a member of the Phaseolus family and is related to the pinto
bean.
Buying and storing tips
Anasazi beans that have been recently dried have more complex flavors. Inspect them for
signs of age and bean quality, while avoiding dull-looking beans. Store dried anasazi beans in
a glass jar for up to a year, or keep them refrigerated for extended storage. Cooked beans
will keep in the refrigerator for a week.
Availability
Dried anasazi beans are available year-round in natural foods stores, specialty grocers, or
well-stocked supermarkets.
Preparation, uses, and tips
Before cooking, soak the beans for six to eight hours, then on the stove for two hours, or
pressure cook for fifteen minutes. 1 cup of dried anasazi beans yields approximately 2 1/2
cups of cooked beans. Anasazi beans can be used in recipes calling for pinto beans.
Nutritional Highlights
Anasazi beans, 1/4 cup (44g)
Calories: 150
Protein: 10g
Carbohydrate: 27g
Total Fat: 0.5g
Fiber: 9g
*Good source of: Iron (2.7mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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