Thanks wildbill.
Similar thing happened years ago at a dig in the Anasazi cliff dwellings in Arizona. They found a pot with some beans in it that were unknown species. Planted them and found them to be great for the specific area in that they can be cooked without soaking and at lower temps in mountain air. Also very protein rich and ‘sweet’ to the taste.
They are now available commercially at most stores as Anasazi beans and I highly recommend them.
Based on speculation of Anasazi cannibalism, all you’d need to add is a nice chianti.
Thanks, I’d check them out...
I had a friend who gave me two 10 lb. bags of these. Tried them and they were very good, but they were very go at giving gas. So, gave them to the Mexicans who worked in our packing plant. They like them.
“They are now available commercially at most stores as Anasazi beans and I highly recommend them.”
They certainly are good, and they cook faster than other varieties. I grew them for a number of years in the early 90’s as my ‘main’ bean variety. I haven’t thought about them in years, now that you’ve reminded me, I may have to plant some again this spring. For some reason, I went back to pintos as my staple bean. Just finished a plate of pintos with corn tortillas for lunch. Thanks for reminding me of them.
I’ve found that no beans require soaking. They all cook up fine just simmering them for a few hours.
You are so right about this bean...And a lot less gas-causing than other pinto beans...
https://www.anasazibeans.com/index.html
Sweeter and more toothsome than regular pintos...Great in any Mexican dish where beans are called for and especially good with ham in a slow cooker...
Available in bulk direct from Dove Creek, CO...
Thanks wildbill.
Hope they do the same with this squash, and also the biblical dates.
