Recipe - Anasazi Bean Soup

1 cup Anasazi beans, dry; picked
over and rinsed
Vegetable stock or water
1 md Onion; chopped
2 lg Garlic cloves; pressed or
minced
One fourth teaspoon Coriander
One half teaspoon Cumin
1 Jalapeno or other pepper;
finelychopped
Salt to taste
Green onions; minced, and/or
cilantro leaves for garnish

Cover the beans in water and soak overnight, allowing extra water for
expansion. Drain, reserving soaking water. Measure soaking water and add
stock or water to equal 6 cups. Pour into pot.

Add remaining ingredients except salt and bring to a boil. Cover, reduce
heat andcook at a low simmer for 1 One half to 2 hours, or until beans are
tender. season with salt to taste and serve hot, garnished with green onion
and/or cilantro. Makes 4 servings.

Per serving: 183 cal; 10 g prot; .9 g fat; 32 g carb; 0 chol; 422 mg sod;
6 g fiber; vegan.

Vegetarian Times, Nov 93/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini