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Anasazi Bean Soup

  • Author: Michelle Burns
  • Total Time: 0 hours
  • Yield: 8 cups 1x


You can use any bean of choice. We prefer Cranberry beans from Rancho Gordo


  • 1 medium onion, chopped
  • 2 tsp olive oil
  • 1 tsp coriander, ground
  • 2 cloves garlic, minced
  • 1 clove black garlic or 1/2 tsp dried black garlic
  • 1 stick cinnamon
  • 1/2 tsp ground cinnamon
  • 4 Thai chilis, dried and sliced
  • 2 1/2 cups dried beans, soaked overnight and drained
  • 1 tsp chili powder
  • 2 tsp chipotle chile powder
  • 2 tsp better than bouillion (we prefer beef but chicken also works)
  • Water to cover the beans plus 2 inches
  • salt to taste


  • Clean and rinse beans, then cover with water plus 2 inches and soak overnight.
  • Drain the beans and set aside.
  • In a large soup pot, heat the oil and then add the onions.
  • Cook until the onions just begin to clear, then add the garlic, cinnamon stick, chiles, salt, and pepper and cook until fragrant.
  • Add the beans, chili powders, ground cinnamon, black garlics, and coriander.
  • Mix to coat, then add the water, better than bouillion and stir to mix well.
  • Bring to a simmer and simmer gently for 2-4 hours, or until the beans are tender.
  • Adjust seasoning and serve warm with cornbread or tortillas


Source: native American Recipe

  • Prep Time: 10 minutes plus soaking
  • Cook Time: 4 hours


  • Serving Size: 1 1/2 cup
  • Calories: 95
  • Fat: 4
  • Carbohydrates: 18.7
  • Fiber: 5.9
  • Protein: 5.3
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