Anasazi Beans with Hominy and Green Chiles

Most southwestern Indians grow beans. The Hopis grow a variety of beans in terraces along their high mesas, where the crop is irrigated by natural springs. After the harvest the beans are dried and stored. Some beans are used for ceremonial purposes - from weddings to Kachina dances - while others are used for their day-to-day meals.

1 1/2 cups dried Anasazi beans
1 1/2 cups dried pinto beans
10 cups water
1 teaspoons salt
3 cups dried Indian hominy
3 green Anaheim chiles, for garnish

Soak the beans overnight in water to cover.

In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning.

Add hominy and simmer, covered 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.

While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.

Serves 6.