Anasazi Beans with Juniper
  Categories: Beans
       Yield: 4 servings
 
       2 c  Dried Anasazi or pinto beans
      10    Coriander seeds
       8    Juniper berries
       1 sm Noion
       1 T  Sunflower seed or light
            -olive oil
       1 t  Ground red chile (opt)
       1 t  Dried Mexican or Greek
            -oregano
   2 1/2 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
   quick-soaking method.)
  
   Bruise the seeds and berries in a mortar, and chop the onion into
   small squares.
  
   Warm the oil in a wide-bottomed 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.