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Print this Recipe    Anasazi Beans

Spicy Anasazi Beans

1 to 1 1/2 cups Anasazi beans, soaked
10 inches venison sausage with jalapeno, sliced into coins

1 tbs Eros pista (paste of cherry peppers)
1 tbs Sweet paste (paste of sweet paprika)
1 cup chopped bell pepper
1 red jalapeno, seeded and minced
1 Tbs yellow (French's) mustard
1/2 Tsp Kosher salt
onion powder to taste
garlic to taste
10 grinds black pepper

Put into pressure cooker.

Add water as called for by your Pressure Cooker manufacturer. Cook
until beans are tender.

See that there is little extra liquid. You may want to use part
chicken broth and part water.

Serve as a side dish in small bowls.

Alternately, thicken by crushing some beans. Make mashed potatoes
with a bit of sour cream or yoghurt whipped in. Dollops on the
plate, then make a dip in the top and fill with beans and juice.

Garnish with more sour cream and a squeeze of lime.

Variation: Try pink mottled beans with some lentils mixed in.

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