• 2 Cups Dried Anasazi or pinto beans
  
• 1 Tsp Coriander seeds
  
• 8 Juniper berries
  
• 1 Small Onion
  
• 1 Tbs Sunflower seed or light olive oil
  
• 1 Tsp Chili powder
  
• 1 Tsp Dried Mexican oregano
  
• 3 Qts Water
  
• Season to taste with salt and pepper

Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. (Or use the quick-soaking method - soak in HOT water for 1 hour.)

Bruise the coriander seeds and juniper berries together in a mortar, and dice the onion. Warm the oil in a soup pot; add the onions, coriander seeds, juniper berries, chile powder and oregano.

Cook together over medium heat for 3 or 4 minutes, stirring occasionally. Drain the beans and add them to the pot along with the fresh water.

Bring to a boil; then lower the heat and simmer for 40 minutes. Season to taste and continue cooking until the beans are as tender as you like them probably another 30 minutes or so.

When done, check the seasoning. Serve the beans in a bowl with the broth.

Suggestion: There are lots of tasty additions you can use - cilantro, mint, scallions, sour cream, cheese and so on.

Anasazi beans