Yummy Anasazi Beans

If you are not familiar with this legume, now is a great time to get acquainted. Anasazi beans are a wonderful addition to your menu.  This particular recipe is delicious served over Basmati brown rice, making it an entrée fit for company.


They cook up quickly and easily in an Instant Pot, or they can also be baked in the oven or slow cooker. They are my favorite dry bean, although they have many close seconds.



We love the wide variety in the family of legumes. Plus, within each kind there are endless possibilities when it comes to seasoning and cooking. They really add a lot of diversity to plant-based cuisine.  

Eating legumes daily is of great benefit to everyone, but especially critical for diabetics. 

The seasoning used in these beans is a good one to add to your collection. It enhances many dishes from burgers to sauces; has a very pleasant smoked flavor; definitely my preference!



Yummy Anasazi Beans

Servings: 6 1/2 cups 
Prep Time: 10 minutes
Oven Cook Time: 4 hrs.
Instant Pot Cook Time: 50 minutes


1 1/4 cups dry Anasazi beans

2 1/2 cups water (1 1/2 cups for Instant Pot)

1 cup vegetable broth

2 tbsp dried minced onion

2 tbsp sweetener

1 tsp salt to taste — adjust according to sodium content of broth

1/2 tsp garlic granules

1/2 tsp Bakon Hickory Smoked Torula Yeast

1/4 tsp ground marjoram, opt.


For Oven:

  1. Sort and rinse beans. Combine with water, broth and onion.
  2. Place in oven.
  3. bake covered at 250° for three hours or until tender. 
  4. Mix seasonings together and stir into cooked beans.
  5. Cover and bake an additional hour or until desired consistency.


Instant Pot:

  1. Sort and rinse beans, cover with a lot of water and soak overnight night or do a quick soak.
  2. Drain beans, add onions, broth, seasonings and 1 1/2 cups  of water.
  3. Cook on high pressure for 45 minutes with a quick release.


Stove Top:

  1. I would suggest soaking overnight or doing a quick soak.
  2. Drain and add the ingredients.
  3. Bring to boil, cover and simmer until tender, checking frequently to maintain water level.



SERVE over Basmati brown rice, add a steamed vegetable and a lovely big salad.