Dating back to 130 A.D, The Anasazi Indians lived in the four corners area ( now Colorado, Utah, Arizona and New Mexico) and are recognized for their architectural achievements known today as "cliff dwellings"."Anasazi" is a Navajo word perhaps best translated as "the ancient ones".
Anasazi Beans were one of the few crops cultivated by the Anasazi. These heirloom beans are most commonly used in Latin, Mexican and Southwestern cuisine; they turn pink when cooked and are used in refried beans, chilis and hearty stews. Packed with protein, fiber and healthy starch like all beans, Anasazis are also rich in potassium, iron and folate.
- 9 cups of water
- 16 oz. anasazi beans, washed
- 2 tsp. rubbed sage
- 3 Tbsp. ghee
- 2 tsp. Maharishi Ayurveda Vata Churna
- Juice of 1 large lime
- Juice of ½ lemon
- In a slow cooker, combine all the above ingredients except the lime and lemon. Set the cooker to low and put on lid just before bed. Cook overnight.
- The next morning, stir mixture and just before serving for lunch stir in the lemon and lime juice.
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