Ingredients

2 cups dried anasazi or pinto beans
10 coriander seeds
8 juniper berries
1 tablespoon vegetable or light olive oil
1 small onion, chopped
1 teaspoon ground red chile
1 teaspoon dried oregano
2-1/2 quarts water
salt

Cooking Instructions

Sort through the beans, rinse them well, cover with cold water, and set aside for six hours or overnight.

Bruise the seeds and berries lightly in a mortar. Warm the oil in a wide-bottomed soup pot. Add the onions, coriander seeds, juniper berries, chile 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. Add salt to taste and continue cooking until the beans are tender (probably another 30 minutes or so.) When done, check the seasonings. Serve the beans in a bowl with the broth.

Makes 4 servings

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recipe courtesy of elliemay.com