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Heirloom Beans - Anasazi is Navajo for “ancient ones.”
- Excellent source of fiber and iron.
- Certified Kosher by Blue Ribbon Kosher. See the North Bay Kosher List.
- Not for sprouting.
Common uses: Anasazi beans are great in soups and stews.
Packaging: Bagged selections are in resealable poly bags. Bulk box orders use sealed plastic bag inside sturdy cardboard box.
A popular gift item: Use our multiple-address and gifts-messaging features to send these unique heirloom beans to friends and family.
Best dry beans we’ve ever eaten!Review by DaveCooked a pound with ham hock, quartered onion, can of green chilis. Not one ioda of gas or discomfort from this pot of beans…love’m
Best bean everReview by JoanieBest bean when fried I’ve ever eaten. First found these beans at a local produce market. Was introduced to them by a lady who had just moved to NW Arkansas from Colorado. She told me their history.
FABULOUSReview by Trump2020So hard to find these gorgeous beans at a reasonable price. Heavy duty packaging for longevity. And I have Hatch Valley Chilies to put in my New Mexico Anasazi Beans. YUM!!!
Love Anasazi BeansReview by PhylllisI am so happy to find a source for these deliciously sweet beans. Anasazi beans are one of the beans I use when making Red Beans & Rice with Kielbasa, since I'm not a huge fan of Pinto Beans. Probably my favorite dried bean!
Yummy in M. Bittman Essential Bean SaladReview by redtopfarmTired of garbanzo and kidney beans, I had a recipe that called for anasazi beans with venison. They were very good there, but even better in Bittman's essential bean salad. Kids eat it right up. I'm back to buy another 5 lb bag.
An Excellent BeanReview by JosephHaving been introduced to the Anasazi bean while at University in New Mexico, I've developed a love for this rare bean. The taste is sweet and less overwhelming than pintos. No need to swell overnight, cook relatively fast but do not overcook. A hard to find bean, seldom available at Central or Whole Foods. A true joy to the taste buds.
Great taste and cook quickly.Review by Anasazi ( Indian beans )These beans have a slight sweet taste, cook quickly and take seasonings well. The beans are similar to cranberry beans and don't get mushy easily . My family loves them.
Easy to Prepare — a little makes a lot
- First, sort beans for any foreign matter and then rinse. Some cooks like to do a preliminary soak by soaking beans in water overnight or for at least 8 hours.
- After optional soaking drain and rinse beans.
- Next, place beans in a pot, cover with sufficient water, and bring to a slow boil. Reduce heat and simmer until tender, adding water as needed. Simmer time will vary depending on soak time and size of bean.
- Alternatively, some cooks prefer to use crock pot techniques.
- Note: As with any supply of dry natural beans, this product may contain small pebbles, so please remember to sort your beans first.
Yield — 1 cup weighs about 1/2 pound. 2 cups of dry beans equals about 4-5 cups cooked beans..
Storage — Best if used within 24 months. Store tightly sealed in a dry location away from sunlight.
Serv.Size 1/4 cup dry
Fat Cal. 0
*Percent Values (DV) are based on a 2,000 Calorie diet.
|Total Fat 0g||0%||Total Carb. 21g||7%|
|Sat. Fat 0g||0%||Fiber 5g||20%|
|Trans. Fat 0g||Sugars 1g|
|Cholest. 0mg||0%||Protein 8g|
|Vitamin A 0% • Vitamin C 0% • Calcium 8% • Iron 20%|
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