Ingredients:

  • 1 ½ cups (300 g) Dried Anasazi Beans, soaked overnight and rinsed
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 6 cups (1.4 Litres) Low-sodium Vegetable Stock or Water
  • 1 tsp Ground Cumin
  • ½ tsp Dried Mexican Oregano
  • 1 tsp Smoked Paprika
  • 1 tsp Chili Powder (Mild/Ancho)
  • 1 large Bay Leaf
  • Fine Sea Salt, to taste (Add only once beans are tender)
  • Freshly Ground Black Pepper, to taste
  • 1 cup (200 g) Basmati or Jasmine Rice, rinsed
  • 1 ½ cups (360 ml) Water (for rice)
  • ½ tsp Garlic Powder (for rice)
  • ½ tsp Fine Sea Salt (for rice)
  • ½ cup (15 g) Fresh Coriander (Cilantro), chopped
  • 1 whole Lime, cut into wedges

Instructions:

  1. Soak the Anasazi beans in a large bowl covered with cold water for a minimum of 8 hours or overnight. Drain the soaking water and rinse the beans thoroughly under cold running water.
  2. Rinse the Basmati or Jasmine rice in a fine-mesh sieve until the water runs completely clear to remove excess starch.
  3. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and sauté for 6–8 minutes until softened and translucent.
  4. Add the minced garlic, cumin, oregano, smoked paprika, and chili powder. Stir constantly for 60 seconds until fragrant to 'bloom' the spices.
  5. Tip in the rinsed Anasazi beans, the bay leaf, and the vegetable stock. Bring the mixture to a rolling boil over high heat.
  6. Immediately reduce the heat to the lowest setting, cover the pot loosely, and simmer gently for 45–60 minutes, or until beans are tender.
  7. While the beans simmer, combine the rinsed rice, 1 ½ cups of water, garlic powder, and salt in a lidded saucepan. Bring to a boil, then immediately cover, reduce heat to low, and simmer for exactly 15 minutes.
  8. Remove the rice pan from the heat and let it rest, covered, for 10 minutes. Do not lift the lid during this rest period. Fluff the rice gently with a fork when ready.
  9. Once the beans are completely tender, remove the bay leaf and stir in the fine sea salt and black pepper (salting only after the beans are soft ensures they cook properly).
  10. Ladle the smoky Anasazi beans generously over the fluffy garlic rice. Garnish with fresh coriander and a squeeze of fresh lime juice.