Let’s begin the new year by cooking something new: Anasazi beans. These heirloom beans have an interesting history. The beans shown here are from a farmer’s market in Taos, New Mexico, which is the closest town to the Taos Pueblos. My brother’s family purchased the beans while on a cross-country driving trip from California. Along the way they visited several American Native Indian cliff dwelling sites and ruins. I made a hearty soup with the beans.
This week I’m travelling back in time to a recipe from the 1980’s. While searching through cookbooks on my bookshelves, I rediscovered one that I purchased during those years. I’m a collector and never throw anything away — this cookbook is a good one. Glancing through the pages, I saw marks by the recipes that I had made; most had “excellent” by them and many had memories associated with them. And this cookbook has a story of it’s own. I decided to try to make a one of the recipes — “Baked Beans à la Charente”, a vegetarian bean casserole topped with fresh tomato and eggplant slices. A little cognac in the beans gave some zing. Yum. Continue reading