What Did The Anasazi Eat

Deep in the cliffside ruins of aboriginal peoples, archaeologists establish bean seeds cultivated by the Anasazi people. "Anasazi," Navajo for "aboriginal," these beans were named later on the people who cultivated them. The Anasazi bean seeds found were perfectly intact, encased in a clay pot for hundreds of years. Initially, carbon dating estimated the seeds to be 1500 years former, just experts say it was probable closer to 750 years old (1).

This would have been a highly valued crop by the Anasazi people because it is drought resistant due to its deep root system. The name "Anasazi edible bean" was trademarked in 1993 and afterward launched commercially (1). Recently this bean gained momentum in commercial markets.

These beans are nutritionally dense with a deliciously sweet taste. Chocolate-brown and white speckled in appearance, they tend to digest easier than other, more than popular bean varieties (2).

Diet

Like many other beans, Anasazi beans contain protein and cobweb. What actually makes them unique is their lower oligosaccharide content (only ane/4^th of the oligosaccharides other beans comprise). These oligosaccharides are what make other beans difficult to assimilate. These beans are as well lower in calories and carbohydrates than other varieties (3). For this reason, Anasazi beans make a bang-up substitute for pinto, kidney, and black beans in dishes.

anasazi beans

How to Buy

Wondering where you can buy Anasazi Beans? These beans have been sold commercially since 1993 and are found in most health food stores (ane). If you're having problem finding them in your local area, try buying them online, typically in dried form.

How to Ready Them

Preparation for Anasazi beans is elementary. Near come in dry form, which means the beans need re-hydrating. When it comes to how to cook the beans, the good news is that you can cook them however you want – or not. Once re-hydrated, bake, boil, saute, or pop in your mouth. Re-hydrated or canned Anasazi beans practise non require soaking similar other bean varieties (3).

Anasazi Edible bean Recipes

Edible bean and Beet Burgers

Heat your oven to 375 degrees. Add together the following into a food processor: 1 loving cup re-hydrated Anasazi beans, 1 loving cup grated raw beet, ane teaspoon of garlic pulverization, ane teaspoon of onion powder, i/2 teaspoon of cumin, one teaspoon of Worcestershire sauce, and 1 tablespoon of extra virgin olive oil. Pulse until ingredients are well blended, but non totally polish.

Form the mixture into four evenly-sized burger patties and put on a parchment-lined baking canvass. Bake at 375 for 40 minutes, flipping halfway through, until lightly browned. Fix up your burger on a bun with any fixings you lot like, or but let these patties polish beside some fresh greens.

B ean Toast

Start with 1 cup of re-hydrated Anasazi beans in a large food processor. Add 1 tablespoon of olive oil, two cloves of garlic, ane teaspoon of chili powder, juice from one-half a lime, and 1/2 teaspoon of salt. Set your processor on low until all ingredients incorporate. In one case smooth in texture, spread on toast. Try calculation tomato plant, hemp seeds, sprouts, a poached egg, or anything else yous desire.

Eat immediately or store in the refrigerator for upward to iii days in a sealed container. It as well works like a dip with tortilla chips or whole grain crackers.

Bean Salad

An Anasazi bean salad works well as a prepacked luncheon or equally a side for a calorie-free dinner. Have 2 cups of re-hydrated Anasazi beans and add to a large mixing bowl. Add ane cup of cooked quinoa, 1 cup of grated carrot, and a handful of chopped purple onion. Coat with a dressing of your choosing, or use a uncomplicated extra virgin olive oil and lemon dressing with fresh basil, salt, and pepper. This meal not only comes together effortlessly, simply it spares you lot from having to turn on the oven on during hot summer days.

References

https://world wide web.usaemergencysupply.com/information-heart/all-most/all-about-beans-and-legumes#link3
http://www.growingbeans.com/anasazi-beans.html
https://www.cooksinfo.com/anasazi-beans