Anasaki Bean Soup with Corn and Chili Recipes

Ingredients :

2 cups anasaki beans, cleaned and soaked overnight

1 large onion, cut into small pieces

2 carrots, peeled and diced

1 large celery stick, finely diced

1 tsp dried oregano

3 garlic cloves, minced

1 tsp salt

1 16-ounce can crushed tomatoes

2 cups fresh corn kernels

1-2 tbsp soy sauce

3 large green chilies, Anaheims or poblanos, roasted, seeded and diced, drained and chopped

1 bunch chopped cilantro

2 cups finely shredded cabbage

Method :

Drain the beans, cover with fresh water, and bring to a boil; boil for 5 minutes. Drain. Cover again with 10 cups of fresh water, add the onion, carrots, and celery, and bring to a boil. Lower the heat, partially cover, and simmer for 60 minutes. Pound or mash the oregano with the garlic and salt and add to the beans along with the tomatoes. Simmer until the beans are tender, then add the corn and cook until the corn is tender. Stir in the soy sauce to taste, then add the chilies and cilantro. Serve the soup garnished with a small mound of shredded cabbage in each bowl.

Serves 6

Anasaki beans, the pretty purple and white mottled ones, are similar in flavor to pintos, which could be used in their place. They tend to cook a little more quickly than other beans.

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