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Dried beans [1920x2560 - 778KB] (pic8.co)

If you're not familiar with them, they're an heirloom variety recovered from native culture in the desert southwest of the US - Four Corners region to be specific. Believe some archaeologists ran across them first in an ancestral puebloan granary ruin early in the 1900s, and then again in the 1950s - whereupon they re-cultivated them and restored the bean line. I've been buying them for over 25 years, but believe they've been commercially viable and available since the 1970s.

So what's so special about them? Well you can read up a bit on them at the link below, but in flavor they're creamer and richer tasting than pintos - in my experience. They're also slightly more nutritious than pintos, but their properties that should hold the most interest for prepping is that they don't require as much water to prepare, don't need to soak as long and their cooking time is much shorter than those of other beans. They make excellent pot beans, you can make refries with them quite easily and in general they substitute well for pintos and white beans.

I was passing through Dove Creek, Colorado earlier in the year, and stopped off at Adobe Milling to pick some up. I had mail ordered from them in the past after my local source dried up, but paying freight on beans almost doubles their cost. Got some pintos and black beans from them too. Sorry I didn't think to make a post until after I repackaged them, so all you get is a pic of the empty sack. Might be able to find them on Amazon too I suppose and get more economical shipping, but regardless they are a worthy addition to your diet and preps - if you're in the market for dried beans. Good shit, maynard!

Shameless plug (anasazibeans.com)

Most of you probably keep some dried beans in your hoard as part of your preps. Me too, and we generally prepare meals with them 2 to 3 times a month as well. I've got pintos, black, great northern, small red, navy and garbanzos - and a couple wacky ones like pigeon peas and cow peas. But my all time favorite by far are Anasazi beans. If you're not familiar with them, they're an heirloom variety recovered from native culture in the desert southwest of the US - Four Corners region to be specific. Believe some archaeologists ran across them first in an ancestral puebloan granary ruin early in the 1900s, and then again in the 1950s - whereupon they re-cultivated them and restored the bean line. I've been buying them for over 25 years, but believe they've been commercially viable and available since the 1970s. So what's so special about them? Well you can read up a bit on them at the link below, but in flavor they're creamer and richer tasting than pintos - in my experience. They're also slightly more nutritious than pintos, but their properties that should hold the most interest for prepping is that they don't require as much water to prepare, don't need to soak as long and their cooking time is much shorter than those of other beans. They make excellent pot beans, you can make refries with them quite easily and in general they substitute well for pintos and white beans. I was passing through Dove Creek, Colorado earlier in the year, and stopped off at Adobe Milling to pick some up. I had mail ordered from them in the past after my local source dried up, but paying freight on beans almost doubles their cost. Got some pintos and black beans from them too. Sorry I didn't think to make a post until after I repackaged them, so all you get is a pic of the empty sack. Might be able to find them on Amazon too I suppose and get more economical shipping, but regardless they are a worthy addition to your diet and preps - if you're in the market for dried beans. Good shit, maynard! [Shameless plug](https://www.anasazibeans.com/shopping/beans.html)