Anasazi Beans

Phaseolus vulgaris L.

Origin / Harvest:

• USA / September–October

Description & History

The anasazi bean is a specialty heirloom named after the extinct Anasazi, or Pueblo Indians, that dwelled in the Southwestern United States. The first non–Indian settlers to the region discovered these beans growing wild around Pueblo ruins. During an archaeological dig in the 1950s, these same beans were found in sealed clay pots dating back to Anasazi times. Considering that the Anasazi left their homes in the late 1200s, these beans were at least 750 years old! First commercially sold in 1983, the anasazi bean is now gaining in market popularity.

Anasazi beans have a characteristic white and maroon swirling pattern and are similar in shape and size to a large kidney bean.

Anasazi beans fall under the botanical classification Phaseolus vulgaris. All beans within this species are considered derived from a common bean ancestor that originated in Peru and are also referred to as “common beans”. Some of our most popular bean varieties are common beans including black, kidney, pinto, and navy beans. These common bean varieties spread throughout South and Central America by way of migrating Indian traders. Spanish explorers returning from their voyages to the New World carried these beans back to Europe during the 15th century. Spanish and Portuguese traders in turn introduced common beans to Africa and Asia. Today, the largest commercial producers of dried common beans are India, China, Indonesia, Brazil and the United States.

Uses

Anasazi beans have a full, slightly sweet bean flavor that is perfect for savory dishes or any bean recipe, particularly those with a southwestern or Latin American influence. From chili to soup to salads, anasazi beans bring their vibrant color and flavor to every dish. Anasazis can also be used as a substitute for pinto, kidney, and great northern beans.

Nutrition

Like all beans, anasazi beans are low in fat and high in protein and fiber. They are an excellent source of potassium, calcium, and iron. Packed with nutrients, beans have more calcium and iron per cup than three ounces of cooked meat but without the cholesterol and calories.

Anasazi