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Anasazi Cowgirl Beans with Beef Short Ribs

© Richard Mann

One of the fun things I'm doing in my hobby of learning all about beans is buying up all the bean cookbooks I can find. It pleases the collector in me as well as bean lover. I'm also finding terrific bargains on the books using my Internet surfing skills. For instance, this week's find is Sheryl and Mel London's great book, The Versatile Grain and the Elegant Bean: A Celebration of the World's Most Healthful Foods (Simon & Schuster, 1992). I found a copy on the Web for $1.50 plus about $3.00 shipping. It's an out-of-print hardcover that originally sold for $27.50. Great book.

Remind me some time to write an article explaining the techniques of finding cheap copies of books you want, in print or out of print. I have such fun finding them!

Anyway, while browsing through this fascinating book, I ran across the recipe below, which caught my eye and engaged my interest. It looks so good....

So here's the recipe, as yet untested in the Mann kitchen. After we make it, if we find any further tips you need, we'll definitely come back and tell you about them. The book's authors explain that the anasazi bean is particularly good in spicy dishes. They add that since traditional cowboy beans are usually made with lard, bacon, or pork, they've gentled this dish down to cowgirl status by using just a little bit of beef.

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Anasazi Cowgirl Beans with Beef Short Ribs

First group of ingredients

• 1 cup dried anasazi beans or Jacob's Cattle beans, soaked and drained
• 1 quart water
• 1 large onion peeled
• 1 large carrot, cut in half
• 1 large stalk celery, cut in half
• 1/2 pound beef short ribs, cut into pieces between the bones
• Salt to taste

Second group of ingredients

• 2 Tablespoons olive oil
• 1 small onion, finely chopped (about 1/3 cup)
• 3 large cloves garlic, finely minced (about 1 Tablespoon)
• 1 Tablespoon chili powder
• 1/2 teaspoon dried oregano (Mexican or Greek oregano, if you can get it)
• 3 Tablespoons tomato paste
• 1/4 teaspoon freshly ground black pepper (or to taste)
• 1/2 teaspoon salt

Of course, pick over the beans (removing any damaged beans and foreign material), then soak them in plain water overnight.

In a 3-quart pan, combine the beans, water, onion, carrot, celery, and beef. Bring it to a boil, then skim the foam off the surface and reduce the heat. Cover and simmer for 45 to 50 minutes or until the beans are tender. Do not add the salt until the last 5 minutes of the cooking.

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