I’ve made these twice now as I’ve been perfecting each step of the recipe. One thing I will add next time is some black pepper. I also add an extra chipotle pepper to make it extra smokey and spicy. We really like spice in this family and the extra smoke flavor gives it more of a bbq flavor since I make them inside on a griddle.
If you haven’t discovered Anasazi beans yet you are missing out on one of the tastiest, most versatile, and nutritionally complete bean I’ve used to date. Take some time to look up the history and nutrition facts of this impressive bean on the internet to truly appreciate it. This bean is pretty absorbent so if you accidentally over soak them then they are perfectly prepared for this recipe, which is why I went searching on the internet for something after I did and couldn’t use them for a chili recipe. I do hear they are good in chili though! Also, if your belly is sensitive to beans like pinto or kidney like I am, the Anasazi bean is a great alternative as it has different properties and is easy on the tummy.
Enjoy falling in love with this bean!
