This is our yummy dinner of Anasazi beans that I bought in New Mexico. I really wish I had bought more - they are so delicious. According to the package they are a native to the Four Corner area of the U.S and was a staple of the Native American diet. They are spotted just like a Holstein cow except brown. I saved out most of a cup to try and plant. Here is how I cooked them.
1-16 oz pkg Anasazi beans (washed)
1 lg onion finely chopped
5 cloves of garlic finely chopped
Salt & Pepper to taste
1-16 oz pkg of pork pickle meat
Saute the onion and garlic in olive oil until translucent, then throw everything in a crock pot (or solar oven if a sunny day- today was not), cover with water and cook all day long. Serve with warm flour tortillas. So easy, so yummy. We also spiced ours up a little after cooking with Tony Chachere's Creole seasoning. Tony's is something that is found in most New Orleans kitchens.