Categories: Beans, Vegetarian 
      Yield: 4 servings 
  
      2 c  Dried Anasazi or pinto beans 
     10    Coriander seeds 
      8    Juniper berries 
      1 sm Onion 
      1 T  Sunflower seed or light 
           -olive oil 
      1 t  Ground red chile (opt) 
      1 t  Dried Mexican or Greek 
           -oregano 
  2 1/2 qt Water 
           Salt 
  
  Uncomplicated and satisfying, this recipe for anasazi beans is from Deborah 
  Madison's "The Savory Way." 
   
  You can find juniper berries in the spice section of specialty food 
  markets. 
   
  Sort through the beans, rinse them well, cover them with cold water, and 
  set them aside for six hours or overnight. (Or use the quick-soaking 
  method.) 
   
  Bruise the seeds and berries in a mortar, and chop the onion into small 
  squares. 
   
  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 as tender as you like them ~ 
  probably another 30 minutes or so. When done, check the seasoning. Serve 
  the beans in a bowl with the broth. 
   
  Suggestion: There are lots of tasty additions you can use - cilantro, mint, 
  scallions, sour cream, cheese and so on. But try the beans plain first. 
   
  Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0 
  milligrams cholesterol, 27.6 milligrams sodium; 11 percent of calories form 
  fat.