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About the Recipe: These beans turn a pale pink when cooked and are slightly sweet with a meaty texture. They combine deliciously with the combination power greens and a light vinegar and oil dressing. Cooked bacon bits can be added if desired.
Recipe inspired by: Edible Wild Plants by John Kallas, PHD., Gibbs Smith.
Cook’s Note: Make sure that the flowers you use are edible. You can even substitute dandelion flowers. See our April website for information about Anasazi beans
*Cooking Directions for Beans: Rinse and drain beans. Place beans in a large saucepot and cover with 2 inches cold water. Bring to a boil. Reduce heat to low, cover and simmer 1 hour or until tender. Drain beans. Set aside. http://www.wholefoodsmarket.com/recipe/anasazi-beans-and-rice-kielbasa