First the Anasazi bean soup was made Cuban style, instead of using the
customary black beans.
Soak the 2 cups of beans over night after rinsing well in cold water.
Next day, 1/2 c of olive oil
3 sticks of celery
1 large carrot
1 med onion
Season with black pepper oregano, basil
Salt if you must.
Chop up the carrot, celery, and onions the way you like them.
Add to a large pot once you poured in the olive oil
Add 8 cup of water and 2 cup of the beans.
Add the seasonings and give it a quick stir.
If you like garlic, which I do, chopped up a couple cloves and add the pot.
Simmer on a low heat until beans are done to your liking.
About 2 hours on the stove top.
8 hours in a crockpot on high for about 4 hours and turn to low for the
remaining time.
Serve with some vinegar, chopped onions, red peppers chopped and even some
cheese if you must.
Next day.
Fry up some onions, and sweet peppers (chopped).
Now add a pound of hamburger and fry it up with the onions and peppers.
Season with the season you like. I just used a little salt and black pepper,
well I did chopped up another clove of garlic too.
Add hamburger to the soup
Serve with vinegar off to the side. You can also add the fresh onions and
peppers and even the cheese if you like.
Third day.
I use elbow macaroni, but use what ever suits your taste.
Cook about 1/2 to 1 cup of macaroni according to directions. I like cooking
mine about a minute less.
Drain macaroni and add to soup.
Now a good grated cheese will set this dish off. So have it handy for those
who want it.
RJ
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