Anasazi Bean Chili

This Anasazi Bean Chili recipe is excellent when served over warm quinoa. If you’re looking for more ways to use anasazi beans, check out our Anasazi Bean Soup.

Anasazi Bean Chili

3 cups cooked or canned anasazi beans, rinsed and drained
3 cups chopped plum tomatoes, fresh or canned
1 red bell pepper, chopped
1 large onion, finely chopped
3 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano, preferably Mexican
1 tsp salt
1/8 tsp black pepper
1 tbsp olive oil
1 ½ cups water
4 cups hot cooked quinoa (optional)

Heat the oil in a large pot over medium heat. Sauté the onion and red bell pepper until soft, about 5 minutes.
Add the chili powder, cumin, oregano, salt and pepper. Mix well.
Add the anasazi beans, tomatoes, and water. Bring to a boil, then lower the heat to a simmer. Cook for 30 minutes, stirring occasionally.
Adjust the seasonings to your liking. Spoon the anasazi bean chili over hot quinoa and serve immediately.

Yield: Serves 4

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Vegetarian Hoppin’ John

Here’s a vegetarian Hoppin’ John recipe that uses vegetarian sausage instead of the ham hock and bacon used in traditional Hoppin’ John. I recommend using MorningStar Sausage Crumbles for vegetarian sausage recipes as it is good quality and available at many grocery stores.

Vegetarian Hoppin’ John

3 cups cooked black-eyed peas (approximately two 15.5 oz cans), drained and rinsed
8 oz. vegetarian sausage, crumbled
one 14.5 oz can tomatoes, drained and finely chopped
one 4 oz can diced green chiles, drained
1 cup vegetable stock
1 medium-size yellow onion, chopped
1 celery rib, chopped
2 tbsp olive oil
3 garlic cloves, minced
1 tsp dried thyme
salt and pepper
3 cups cooked long-grain brown or white rice

Heat 1 tablespoon olive oil in a medium-size skillet over medium heat. Sauté the onion celery until soft, about 5 minutes. Add the garlic and thyme, and sauté, stirring constantly for 30 seconds. Remove from heat.
In a 3½ – 4 quart slow cooker, add the sautéed vegetables, black-eyed peas, tomatoes, chiles, and vegetable stock. Season with salt and pepper. Cover and cook on Low for 4-6 hours.
About 15 minutes before serving, heat the remaining 1 tablespoon oil in the skillet over medium heat. Cook the sausage until browned all over, about 8 minutes. Add the sausage to the slow cooker along with the cooked rice, stirring to combine. Adjust the seasonings to taste.

Yield: Serves 4 to 6

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Hoppin’ John Recipe

Hoppin’ John is a Southern dish traditionally served on New Year’s Day, but this easy Hoppin’ John recipe tastes great at any time of the year. Hoppin’ John is served on New Year’s Day because black-eyed peas are said to bring good luck. Check out our Vegetarian Hoppin’ John recipe if you’re interested in a meatless version of this dish.

Hoppin’ John Recipe

1½ cup dried black-eyed peas
1 small ham hock
5 slices thick-cut bacon
2 cups long-grain white rice, uncooked
1 large onion, chopped
3 teaspoons salt
1 teaspoon dried red pepper flakes
8 cups water

Soak the beans overnight. Drain and discard the soaking water.
In a large pot, add the soaked black-eyed peas, ham hock, 6 cups of water, and salt. Cover, then cook until the black-eyed peas are tender, about 1 – 1½ hours.
Meanwhile, fry the bacon until crisp. Remove the bacon and set aside. Reserve the bacon grease. Crumble the bacon.
Sauté the chopped onion in the bacon grease until soft, about 5-7 minutes.
When the black-eyed peas have finished cooking, drain and reserve the cooking liquid.
In a large pot, add the rice, 2 cups of the cooked black-eyed peas, sautéed onions, crumbled bacon, red pepper flakes, 2 cups reserved cooking liquid, and 2 cups water. Cook, covered, over medium-low heat until the rice is done, about 15-20 minutes.

Serves: about 4-6 servings

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans