Anasazi beans (Phaseolus vulgaris) are small legumes related to the Kidney Bean. These beans are about 1/2 inch long with a dappled burgundy and cream color. The color fades to dark pink when cooked. Anasazi beans have a mild flavor and firm texture. The bean's name, which means "ancient ones," comes from the cliff-dwelling Anasazi Native American tribe of America's Southwest, who first cultivated this type of bean.
Anasazi beans are a hearty addition to casseroles and soups. The Anasazi can replace pinto beans in any recipe. Anasazi beans are delightfully versatile since they absorb the flavors of any seasoning.
Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 50 minutes until tender. One cup dry yields 2-1/4 cups cooked.