Recipe - Anasazi-Tofu Enchiladas

2 cup Dried Anasazi or pinto beans
10 Coriander seeds
8 Juniper berries
1 small Noion
1 tablespoon Sunflower seed or light
olive oil
1 teaspoon Ground red chile (opt)
1 teaspoon Dried Mexican or Greek
oregano
2 One half qt Water
Salt

Uncomplicated and satisfying, this recipe for anasazi beans is from
Deborah Madison's "The Savory Way."

You can find juniper berries in the spice section of specialty food
markets.

Sort through the beans, rinse them well, cover them with cold water,
and set them aside for six hours or overnight. (Or use the
quicksoaking method.)

Bruise the seeds and berries in a mortar, and chop the onion into
small squares.

Warm the oil in a widebottomed soup pot; add the onions, coriander
seeds, juniper berries, chile and oregano. Cook together over medium
heat for 3 or 4 minutes, stirring occasionally.

Drain the beans and add them to the pot along with the fresh water.
Bring to a boil; then lower the heat and simmer for 40 minutes. Add
salt to taste and continue cooking until the beans are as tender as
you like them ~ probably another 30 minutes or so. When done, check
the seasoning. Serve the beans in a bowl with the broth.

Suggestion: There are lots of tasty additions you can use cilantro,
mint, scallions, sour cream, cheese and so on. But try the beans plain
first.

Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0
milligrams cholesterol, 27.6 milligrams sodium; 11 percent of calories
form fat.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip