20 Flavorful Anasazi Beans Recipes for Every Occasion

Looking for a delicious way to spice up your meals? Anasazi beans—with their rich, slightly sweet flavor and tender texture—are the perfect ingredient for everything from quick weeknight dinners to hearty comfort food. Whether you’re craving a cozy stew, a zesty salad, or a crowd-pleasing side, we’ve rounded up 20 flavorful recipes that’ll make these beans your new kitchen staple. Let’s get cooking!

Spicy Anasazi Bean Chili

This hearty chili packs a smoky kick with tender Anasazi beans and just the right amount of heat—perfect for warming up on a chilly night.

Ingredients:

• 1 cup dried Anasazi beans, soaked overnight
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 lb ground beef (or turkey for a lighter option)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chopped fresh cilantro (for garnish)

Instructions:

1. Drain soaked Anasazi beans and rinse. In a large pot, cover beans with water and simmer for 1 hour until tender. Drain and set aside.
2. Heat olive oil in a Dutch oven over medium heat. Add diced onion and sauté for 5 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
3. Add ground beef, breaking it apart with a spoon, and cook until browned (about 7 minutes). Drain excess fat.
4. Stir in fire-roasted tomatoes, tomato paste, beef broth, cooked beans, chili powder, smoked paprika, cayenne, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low.
5. Simmer uncovered for 30 minutes, stirring occasionally, until thickened. Taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh cilantro.

The Anasazi beans hold their shape beautifully, adding a creamy texture that pairs perfectly with the smoky-spiced broth. A dollop of sour cream or avocado slices would take it over the top!

Tip: For extra depth, toast the chili powder and cumin in a dry skillet for 1 minute before adding to the pot.

Creamy Anasazi Bean Soup

This hearty, velvety soup lets the nutty sweetness of Anasazi beans shine, with just a touch of smokiness from bacon and a hint of warmth from cumin.

Ingredients:

• 1 cup dried Anasazi beans, soaked overnight
• 4 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 cup heavy cream
• 1 tbsp apple cider vinegar
• Salt and black pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté until translucent, about 4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Drain the soaked Anasazi beans and add them to the pot along with the chicken broth, 1 tsp cumin, and 1/2 tsp smoked paprika. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour, or until beans are tender.
4. Use an immersion blender to purée about half the soup until creamy but still textured. Stir in 1/2 cup heavy cream and 1 tbsp apple cider vinegar. Season with salt and black pepper to taste.
5. Ladle into bowls and top with reserved bacon and fresh cilantro.

The magic here? Blending just half the soup gives you the perfect balance of creamy and chunky, while the vinegar brightens all the rich flavors.

Tip: For a vegetarian version, skip the bacon and use olive oil + a dash of liquid smoke.

Anasazi Bean and Corn Salad

This vibrant salad is a celebration of textures—creamy beans, crisp corn, and a zesty lime dressing that ties it all together. Perfect for potlucks or a quick lunch!

Ingredients:

• 1 (15 oz) can Anasazi beans, rinsed and drained
• 1 cup fresh or frozen corn kernels, thawed
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the Anasazi beans, corn, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.

The lime dressing brightens the earthy beans and sweet corn, while the cumin adds a subtle warmth—no one will guess it comes together in minutes!

Tip: For extra smokiness, char the corn in a dry skillet for 2–3 minutes before adding it to the salad.

Slow-Cooked Anasazi Bean Stew

This hearty stew lets the earthy sweetness of Anasazi beans shine, with a smoky depth from bacon and a touch of warmth from cumin—perfect for a lazy weekend simmer.

Ingredients:

• 1 cup dried Anasazi beans, rinsed and soaked overnight
• 4 slices thick-cut bacon, chopped
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups chicken broth
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 tsp kosher salt
• Fresh cilantro, for garnish

Instructions:

1. In a large Dutch oven, cook the chopped bacon over medium heat for 5 minutes until crispy. Remove half for garnish, leaving the rest with the fat.
2. Add the diced onion to the pot and sauté for 4 minutes until translucent. Stir in the minced garlic, 1 tsp cumin, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
3. Drain the soaked beans and add them to the pot along with 4 cups chicken broth and the canned tomatoes (with juices). Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours, stirring occasionally, until beans are tender.
4. Stir in 1 tsp salt. Serve topped with reserved bacon and fresh cilantro.

The long simmer coaxes out the beans’ creamy texture while keeping their gorgeous burgundy-speckled skins intact—a rustic stunner in every bowl.

Tip: For a vegetarian version, skip the bacon and use 2 tbsp olive oil plus 1 tsp liquid smoke.

Anasazi Bean and Quinoa Bowl

Anasazi Bean and Quinoa Bowl

This hearty bowl combines earthy Anasazi beans with fluffy quinoa for a protein-packed meal that’s as nourishing as it is satisfying.

Ingredients:

• 1 cup dried Anasazi beans, soaked overnight
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. Drain the soaked Anasazi beans and add them to a pot with enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 45–50 minutes until tender. Drain and set aside.
2. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes until liquid is absorbed. Fluff with a fork.
3. Heat olive oil in a skillet over medium heat. Add red onion and sauté for 3 minutes until softened. Stir in garlic, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
4. Add the cooked beans to the skillet and toss to coat in the spices. Cook for 2–3 minutes to warm through.
5. Divide quinoa between bowls, top with the bean mixture, avocado slices, and cilantro. Serve with lime wedges for squeezing.

The creamy avocado and zesty lime brighten up the smoky-spiced beans, making every bite vibrant and balanced.

Tip: For extra crunch, sprinkle with toasted pumpkin seeds before serving.

Garlic Herb Anasazi Beans

These tender Anasazi beans soak up the rich flavors of garlic and fresh herbs, making them a hearty side or vegetarian main that’s packed with cozy, rustic charm.

Ingredients:

• 1 cup dried Anasazi beans, rinsed and soaked overnight
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups vegetable broth
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Drain and rinse the soaked Anasazi beans. In a large pot, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
2. Stir in the beans, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in 3 cups vegetable broth and bring to a boil.
3. Reduce heat to low, cover, and simmer for 1–1.5 hours, stirring occasionally, until beans are tender but not mushy. Add a splash of water if needed to keep them submerged.
4. Remove from heat and let sit for 5 minutes. Garnish with 1 tbsp fresh parsley before serving.

The beans’ creamy texture and earthy herb notes make them a standout alternative to plain pinto or black beans. Try them over rice or with crusty bread to soak up the broth!

Tip: For a smoky twist, add a pinch of smoked paprika with the dried herbs.

Anasazi Bean and Sweet Potato Casserole

This hearty casserole layers earthy Anasazi beans with creamy sweet potatoes for a comforting dish that’s as nourishing as it is flavorful.

Ingredients:

• 2 cups cooked Anasazi beans (or 1 (15-oz) can, drained and rinsed)
• 2 medium sweet potatoes, peeled and thinly sliced (about 3 cups)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable broth
• 1 tbsp olive oil
• 1/2 cup shredded Monterey Jack cheese (optional)

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Stir in 2 cloves minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Add the cooked Anasazi beans and 1 cup vegetable broth to the skillet. Simmer for 5 minutes, mashing slightly with a fork to thicken the mixture.
3. Layer half the sweet potato slices in a greased 8×8-inch baking dish. Spread the bean mixture evenly on top, then add the remaining sweet potatoes. Cover with foil and bake for 30 minutes.
4. Remove foil, sprinkle with 1/2 cup Monterey Jack cheese (if using), and bake uncovered for 15 minutes until the sweet potatoes are tender and the top is bubbly.

The smoky-spiced beans meld beautifully with the caramelized sweet potatoes, creating a rustic texture that’s both creamy and satisfying.

Tip: For extra depth, swap the broth for fire-roasted diced tomatoes and their juices.

Anasazi Bean Tacos with Avocado Lime Sauce

Anasazi Bean Tacos with Avocado Lime Sauce

These hearty vegetarian tacos are packed with smoky-sweet Anasazi beans and topped with a creamy, tangy avocado sauce—perfect for a quick weeknight meal that feels special.

Ingredients

• 1 cup dried Anasazi beans, soaked overnight (or 2 15-oz cans, drained and rinsed)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable broth
• 8 small corn tortillas, warmed
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Avocado Lime Sauce

• 1 ripe avocado
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1/4 tsp salt
• 1 tbsp water (to thin, if needed)

Instructions

1. If using dried beans, drain soaked beans and simmer in fresh water for 1 hour until tender. Drain and set aside.
2. Heat olive oil in a skillet over medium. Add onion and cook for 3 minutes until soft. Stir in garlic, cumin, smoked paprika, salt, and black pepper; cook for 30 seconds until fragrant.
3. Add beans and vegetable broth. Mash lightly with a fork and simmer for 5 minutes until thickened.
4. For the sauce, blend avocado, sour cream, lime juice, and salt until smooth. Add water if too thick.
5. Fill tortillas with bean mixture, drizzle with sauce, and top with cotija, cilantro, and a squeeze of lime.

The contrast between the earthy beans and bright, creamy sauce makes these tacos irresistibly balanced—no one will miss the meat!

Tip: For extra depth, char the tortillas lightly over a gas flame before filling.

Anasazi Bean and Kale Stir-Fry

This hearty stir-fry combines earthy Anasazi beans with tender kale for a quick, nutrient-packed meal that’s as satisfying as it is simple.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 bunch kale (about 4 cups), stems removed and leaves chopped
• 1 (15-oz) can Anasazi beans, drained and rinsed
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add kale and toss until slightly wilted, about 2 minutes. Pour in 2 tbsp soy sauce and 1 tbsp maple syrup, scraping up any browned bits.
3. Stir in Anasazi beans, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes (if using). Cook for 3–4 minutes until beans are heated through. Season with salt and black pepper to taste.

The sweet-smoky glaze clinging to the beans and kale makes this dish feel indulgent, despite its wholesome ingredients.

Tip: For extra crunch, top with toasted pepitas or sunflower seeds before serving.

Anasazi Bean Hummus with Roasted Garlic

Anasazi Bean Hummus with Roasted Garlic

This twist on classic hummus swaps chickpeas for creamy Anasazi beans and adds deep, caramelized flavor from roasted garlic—perfect for dipping or spreading on sandwiches.

Ingredients:

• 1 cup dried Anasazi beans (or 2 cups cooked)
• 1 whole head of garlic
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil (plus extra for roasting)
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp smoked paprika
• 3-4 tbsp cold water (as needed)

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top 1/4 of the garlic head to expose cloves, drizzle with 1 tsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Cool slightly, then squeeze out cloves.
2. Cook the beans: If using dried beans, soak overnight, then simmer in water for 1–1.5 hours until tender. Drain and rinse.
3. Blend: In a food processor, combine cooked Anasazi beans, roasted garlic cloves, tahini, lemon juice, 2 tbsp olive oil, cumin, salt, and smoked paprika. Process until smooth, scraping sides as needed. Add water 1 tbsp at a time until creamy.
4. Serve: Transfer to a bowl, drizzle with extra olive oil, and sprinkle with a pinch of smoked paprika.

The Anasazi beans lend a slightly sweet, nutty flavor that pairs beautifully with the mellow roasted garlic—no overpowering raw garlic bite here!

Tip: For extra smokiness, char the whole garlic head on a dry skillet for 5 minutes before roasting.

Anasazi Bean and Chorizo Skillet

This hearty skillet dish combines smoky chorizo with creamy Anasazi beans for a quick, flavor-packed meal that’s perfect for busy weeknights.

Ingredients

• 8 oz fresh Mexican chorizo, casing removed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can Anasazi beans, drained and rinsed
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/2 cup chicken broth
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a 10-inch cast-iron skillet over medium-high. Add chorizo, breaking it into crumbles with a wooden spoon. Cook for 5 minutes until browned.
2. Add diced onion and minced garlic; sauté for 3 minutes until softened.
3. Stir in Anasazi beans, smoked paprika, cumin, and chicken broth. Reduce heat to medium and simmer for 8 minutes, stirring occasionally, until liquid reduces slightly.
4. Season with salt and black pepper to taste. Fold in cilantro just before serving.

The smoky chorizo fat infuses the beans with rich flavor, while the quick simmer gives them a velvety texture without turning mushy.

Tip: Serve with warm tortillas for scooping—the beans hold their shape beautifully.

Anasazi Bean and Tomato Bruschetta

This vibrant bruschetta swaps cannellini for earthy Anasazi beans, adding a Southwestern twist to the classic Italian appetizer.

Ingredients:

• 1 (15-oz) can Anasazi beans, rinsed and drained
• 1 cup diced ripe tomatoes
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp balsamic vinegar
• 1 small garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 slices crusty baguette (1/2-inch thick)
• 2 tbsp chopped fresh basil

Instructions:

1. Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush with 1 tbsp olive oil, and toast for 8-10 minutes until edges are golden.
2. In a bowl, gently mix Anasazi beans, tomatoes, remaining 1 tbsp olive oil, balsamic vinegar, garlic, salt, and black pepper. Let sit 5 minutes to meld flavors.
3. Top each toast with bean mixture, sprinkle with basil, and serve immediately.

The Anasazi beans hold their shape beautifully against the juicy tomatoes, creating a satisfying bite that’s both rustic and refined.

Tip: For extra depth, rub the toasted bread with a raw garlic clove before topping.

Anasazi Bean and Rice Stuffed Peppers

These hearty stuffed peppers combine earthy Anasazi beans, fluffy rice, and smoky spices for a satisfying vegetarian meal that’s as colorful as it is flavorful.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked Anasazi beans (or pinto beans), drained
• 1 cup cooked white or brown rice
• 1/2 cup diced yellow onion
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/2 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and place peppers upright in the dish.
2. Heat 1 tbsp olive oil in a skillet over medium. Sauté onion for 3 minutes until soft, then add garlic, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt. Cook for 1 minute until fragrant.
3. Stir in Anasazi beans and rice, breaking up any clumps. Cook for 2 minutes to warm through, then remove from heat.
4. Divide the filling evenly among peppers, packing gently. Top each with shredded cheese.
5. Bake for 25–30 minutes until peppers are tender and cheese is bubbly. Garnish with cilantro if desired.

The Anasazi beans add a subtly sweet, creamy texture that pairs perfectly with the smoky spices—no meat needed for a filling bite!

Tip: For extra flavor, drizzle with hot sauce or a squeeze of lime before serving.

Anasazi Bean and Sausage Soup

This hearty soup combines smoky sausage with creamy Anasazi beans for a cozy, flavor-packed meal that’s ready in under an hour.

Ingredients:

• 1 tbsp olive oil
• 12 oz smoked sausage (like kielbasa), sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 2 (15-oz) cans Anasazi beans, drained and rinsed
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups chopped kale (stems removed)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add sliced sausage and cook for 4–5 minutes until lightly browned. Remove with a slotted spoon and set aside.
2. In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.
3. Pour in 4 cups chicken broth, scraping up any browned bits. Stir in Anasazi beans, 1 tsp smoked paprika, ½ tsp thyme, ½ tsp salt, and ¼ tsp black pepper. Bring to a simmer.
4. Reduce heat to low, cover, and simmer for 20 minutes to blend flavors.
5. Stir in kale and reserved sausage. Simmer uncovered for 5 minutes until kale wilts.

The smoky paprika and tender beans make this soup feel like a hug in a bowl—perfect for nights when you want comfort without the fuss.

Tip: For extra richness, stir in a splash of heavy cream just before serving.

Anasazi Bean and Spinach Curry

This hearty, slightly sweet curry combines earthy Anasazi beans with vibrant spinach and warm spices for a comforting one-pot meal.

Ingredients:

• 1 cup dried Anasazi beans, soaked overnight
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 ½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ¼ tsp cayenne pepper
• 1 (14.5 oz) can diced tomatoes
• 1 (13.5 oz) can coconut milk
• 4 cups fresh spinach
• 1 tsp salt
• ½ tsp sugar
• Cooked rice or naan, for serving

Instructions:

1. Drain soaked Anasazi beans, then simmer in fresh water for 1 hour or until tender. Drain and set aside.
2. Heat olive oil in a large pot over medium. Add onion and cook for 5 minutes until translucent. Stir in garlic, ginger, 1 ½ tsp cumin, 1 tsp coriander, ½ tsp turmeric, and ¼ tsp cayenne; cook 1 minute until fragrant.
3. Add diced tomatoes (with juices) and simmer for 3 minutes, scraping up any browned bits. Pour in coconut milk, then stir in cooked beans, 1 tsp salt, and ½ tsp sugar. Simmer uncovered for 10 minutes.
4. Fold in spinach and cook just until wilted, about 2 minutes. Serve over rice or with naan.

The Anasazi beans hold their shape beautifully here, adding a creamy-but-firm texture that pairs perfectly with the silky coconut sauce. A squeeze of lime at the table brightens everything up!

Tip: For a quicker version, swap dried beans for 3 cups cooked or canned (drained/rinsed) Anasazi or pinto beans.

Anasazi Bean and Bacon Chowder

This Anasazi Bean and Bacon Chowder is a hearty, smoky hug in a bowl—perfect for chilly nights when you crave something rich but unfussy.

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 cups cooked Anasazi beans (or 1 (15-oz) can, drained and rinsed)
• 2 medium Yukon Gold potatoes, diced into ½-inch cubes
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the pot.
2. Add the diced onion to the bacon fat and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the Anasazi beans, diced potatoes, chicken broth, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
4. Stir in the heavy cream and half the cooked bacon. Simmer for another 5 minutes to thicken slightly.
5. Ladle into bowls and top with the remaining bacon and fresh parsley.

The creamy broth and smoky bacon play off the earthy Anasazi beans beautifully, while the potatoes add just the right heartiness. It’s a chowder that feels both rustic and special.

Tip: For extra depth, swap 1 cup of broth with beer (a lager works great!).

Anasazi Bean and Zucchini Fritters

These crispy, golden fritters are packed with earthy Anasazi beans and fresh zucchini—perfect for a quick lunch or a hearty side dish.

Ingredients:

• 1 cup cooked Anasazi beans, drained and rinsed
• 1 medium zucchini, grated (about 1 cup)
• 1/4 cup finely diced red onion
• 1 large egg, lightly beaten
• 1/4 cup all-purpose flour
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, mash the Anasazi beans lightly with a fork, leaving some texture. Stir in the grated zucchini, red onion, egg, flour, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
2. Heat 2 tbsp olive oil in a skillet over medium heat. Scoop 2-tbsp portions of the mixture into the pan, flattening slightly with a spatula. Cook for 3–4 minutes per side until deeply golden and crisp.
3. Transfer to a paper towel-lined plate to drain. Repeat with remaining batter, adding more oil if needed.

The smoky cumin and tender beans make these fritters irresistibly hearty, while the zucchini keeps them light and fresh.

Tip: For extra crispiness, press out excess moisture from the grated zucchini with a clean kitchen towel before mixing.

Anasazi Bean and Pasta Salad

This hearty, colorful salad combines tender Anasazi beans with al dente pasta and a zesty lime dressing—perfect for potlucks or meal prep!

Ingredients:

• 1 cup dried Anasazi beans, soaked overnight and drained
• 8 oz small pasta shells (or your favorite short pasta)
• 1/4 cup olive oil
• 3 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro

Instructions:

1. In a pot, cover the soaked Anasazi beans with 2 inches of water. Bring to a boil, then reduce heat and simmer for 45–50 minutes until tender. Drain and let cool.
2. Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
3. In a large bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper.
4. Add the cooled beans, pasta, cherry tomatoes, red onion, and cilantro to the bowl. Toss gently to coat.
5. Chill for at least 30 minutes before serving to let flavors meld.

The tangy lime dressing and earthy cumin make this salad pop, while the Anasazi beans add a creamy texture that pairs perfectly with the pasta.

Tip: For extra crunch, stir in diced cucumber or bell pepper just before serving.

Anasazi Bean and Mushroom Risotto

Anasazi Bean and Mushroom Risotto

This hearty risotto swaps traditional Arborio for creamy Anasazi beans, adding a nutty depth that pairs perfectly with earthy mushrooms.

Ingredients:

• 1 cup dried Anasazi beans, soaked overnight
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Drain soaked beans, then simmer in vegetable broth for 45 minutes until tender. Reserve broth.
2. Heat olive oil in a deep skillet over medium. Add onion and garlic; sauté 3 minutes until soft.
3. Add mushrooms, thyme, 1/2 tsp salt, and 1/4 tsp pepper. Cook 5 minutes until mushrooms release juices.
4. Stir in white wine, scraping browned bits. Simmer 2 minutes until mostly evaporated.
5. Fold in cooked beans and 1/2 cup reserved broth. Simmer 10 minutes, adding more broth as needed to create a creamy texture.
6. Remove from heat; stir in Parmesan and parsley.

The beans break down slightly to mimic risotto’s creaminess while keeping a satisfying bite—no constant stirring required!

Tip: For extra umami, swap 1/2 cup broth with mushroom stock.

Anasazi Bean and Cabbage Stew

This Anasazi Bean and Cabbage Stew is a hearty, slightly sweet dish with deep earthy flavors—perfect for cozy weeknights when you want something nourishing but fuss-free.

• 1 cup dried Anasazi beans, soaked overnight
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chopped green cabbage (about ½ small head)
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 4 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1 tsp salt
• ½ tsp black pepper

1. Drain soaked beans and rinse. Set aside.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in minced garlic and cook 1 minute until fragrant.
3. Add chopped cabbage, 1 tsp smoked paprika, and ½ tsp cumin. Cook for 3 minutes, stirring to coat the cabbage.
4. Pour in 4 cups vegetable broth, 1 tbsp apple cider vinegar, and the soaked beans. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
5. Uncover, stir in 1 tsp salt and ½ tsp black pepper, and simmer another 15–20 minutes until beans are tender and broth has thickened slightly.

The Anasazi beans hold their shape beautifully here, giving the stew a rustic texture that pairs so well with the tender, slightly tangy cabbage.

Tip: For extra depth, swap half the broth for fire-roasted tomatoes—their smokiness plays off the beans perfectly.

Conclusion

With 20 delicious ways to enjoy Anasazi beans, there’s something here for every meal and occasion! Whether you’re craving a cozy stew, a zesty salad, or a hearty main dish, these recipes are sure to delight. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy cooking!