Anasazi Beans - Dry

This is a dry heirloom bean known as the Anasazi bean, recognized for its distinctive burgundy and cream mottled skin and balanced, slightly sweet flavor. When cooked, the beans become tender and creamy with a smooth texture and a mild, nutty taste that is less earthy than many other beans. They are also known for cooking more quickly than many dried beans, making them a practical option for both everyday use and larger-scale preparation.

To prepare, rinse and soak the beans overnight for best results, or use a quick-soak method by boiling briefly and letting them rest. Simmer gently in fresh water for about 60–90 minutes until tender, seasoning toward the end of cooking to maintain texture. Use them in soups, stews, chili, and bean salads, or cook simply with garlic, onion, and herbs for a versatile side. They hold their shape well while remaining creamy, making them suitable for both long-simmered dishes and lighter preparations. Available in sizes from a 2-pound bag to a 20-pound case, they’re well suited for both home kitchens and foodservice use.