by nannydeb
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nannydeb's Notes:
1 cup dry Anasazi beans Ask a question about this ingredient
about 3 cups water Ask a question about this ingredient
1 tablespoon canola oil Ask a question about this ingredient
1/2 cup onion, diced Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
4 fresh chili pequin peppers Ask a question about this ingredient
2 tablespoons New Mexico chili powder Ask a question about this ingredient
1 cup uncooked brown rice Ask a question about this ingredient
3 cups summer squash, chopped in 1 inch pieces Ask a question about this ingredient
2 tablespoons chopped fresh oregano Ask a question about this ingredient
salt & pepper to taste Ask a question about this ingredient
avocado slices, optional Ask a question about this ingredient
homemade salsa, optional Ask a question about this ingredient
Cover beans with about two inches of water and let them soak overnight. Or you can do the quick soak - boil, turn off heat and let them sit with the lid on for an hour. Drain, cover with fresh water, boil hard for 10 min, skim off any scum, then simmer for an hour and a half or until done.
Ask a question about this stepHeat the canola oil in a cast iron dutch oven over medium high heat. Add the onion and garlic and cook 2-3 minutes or so. Drain beans and add them to the pot with about three cups fresh water and the chili pequins.
Ask a question about this stepCook beans, uncovered over low heat for 1-1 1/2 hours or until soft. The beans do not have to be completely cooked since you'll be cooking them a little longer in the oven.
Ask a question about this stepPreheat oven to 375 degrees.
Ask a question about this stepDrain beans, reserving liquid and put beans back in the pot. Add enough water to the reserved liquid to make up 2 1/2 cups and add to the beans.
Ask a question about this stepAdd chili powder, brown rice and chopped squash to the beans.
Ask a question about this stepCover and bake in the oven for one hour.
Ask a question about this stepFluff with a fork and stir in chopped oregano and salt & pepper to taste.
Ask a question about this stepServe with hot fresh corn tortillas, homemade salsa and sliced avocado.
Ask a question about this stepIs there a substitute for pequin peppers? Not sure my grocery has that specific type...
I want to mak thi asap! Looks delish!
Chili pequins grow wild here so they're readily available (and hot). You could use whatever pepper you can get and add as many as you like. I use jalapenos to flavor beans/soups a lot too. Maybe sub 1 jalapeno for the chili pequins.
These sound really great - perfect for a chilly day! I will try this soon!
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
This does sound delicious!