I love Anasazi beans. I know I’ve mentioned that before, but it needs to be said again. GREATEST BEAN EVER. I also didn’t realize that you don’t need to soak them–which makes sense, because I do soak them, and they cook in half the time of normal beans. They are like pinto beans, but better, with a stronger flavor and a very tender texture. I can’t get enough of these beans! And luckily they are sold in stores where I live, but they are completely worth ordering online, just to try them. I sort of want to do a road trip out to Dove Creek, Colorado, for some bean tourism.
So this bowl features the best beans in the world, but it also has brown rice, crispy summer squash (slice thin, spray with oil, bake at 425 for 30 mins), and homemade salsa.
Do you love homemade salsa? Me, too. Here’s how I make mine:
Homemade Salsa (makes about 2 cups):
- 4 ripe plum tomatoes, chopped in half
- 2 cloves garlic, peeled & smashed
- 1/2 cup sweet onion
- 1 jalapeño, seeded
- juice of one lime
- 1/4 tsp salt (to taste)
- 1/4 cup loosely packed cilantro
Put all the ingredients in your food processor, and pulse it a few times. Not too much! You still want it to be a little chunky. If you don’t have a processor or blender, that’s fine, just chop everything up as small as you can, and mix it together in a bowl. It’ll taste the same, but the consistency won’t be as saucy. Don’t worry! Also, let your salsa chill out in the fridge for a while for the best flavor.
I was thinking of other items that would be good in this bowl: corn, marinated carrots & jalapeños, jicama and sweet potatoes all come to mind. And most definitely a little avocado. We’ve had really bad luck with avocados lately, so I didn’t feel like spending $2 to see if we’d get something tasty or some gray-black mush. Ew!
I like it this way, though, with squash and beans just like the Anasazi would have eaten it! Though consuming dinner in a cliff-dwelling you carved yourself might make it taste even better.