Plump but small, these heirloom Anasazi Beans about the same size as pinto beans, with a dappled maroon and cream pattern and subtly sweet, earthy flavor. They are excellent for adding creamy body to soups and stews; we especially like to treat them as pinto beans to make dips or refried beans.
There is no leathery layer to bite through. Sourced from small farms in Idaho, this highly sought-after heirloom varietal is a versatile upgrade for nearly any kind of bean.
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These versatile beans can be substituted for black, pinto, and navy beans. Their medium-small size makes them perfect for anything from fritters to salads. They are excellent for adding creamy body to soups and stews; we especially like to treat them as pinto beans to make dips or refried beans.
The night before you plan to cook your beans, soak them at room temperature in 8 cups of water mixed with 2 tablespoons kosher salt. Soaking your beans in salted water helps them cook much faster and more evenly the next day, and allows them to absorb some salt for seasoning.
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