Recipe: Anasazi Bean Salad with Barley & Cranberries

A former co-worker/friend introduced this recipe to us in Albuquerque, NM in the early '90s. It is fantastic! It can be trick to find anasazi beans, so you can substitute another kind if you are in a pinch, but it will also change the flavor. Anasazi beans are a red bean with white swirlies in it. If you have the time, it's worth ordering them in advance, you can find them places online like here. They can be found in some specialty stores, as well as in many grocery stores in Albuquerque and Santa Fe, NM.

"The Anasazi were Indians who lived in the four corners area (now Colorado, Utah, Arizona and New Mexico) dating back to 130 A.D. The are best identified with their substantial architectural achievements known today as "cliff dwellings". Mesa Verde National Park, Hovenweep, Canyon de Chelly and many other dwelling that dot the arid countryside, represent these structures. "Anasazi" is a Navajo word perhaps best translated as "the ancient ones".

Anasazi Beans® were one of the few crops cultivated by the Anasazi. They were found in the ruins by settlers to the four corners area in the early 1900's. Presently they are grown at 7,000 ft. elevation on the same land the Anasazi inhabited.

Anasazi Beans® are considered an unusually tasty baking bean, very scrumptious with ham and flavorful in Mexican dishes. This sweeter and mealier bean will allow many culinary delights! They also contain 75% less of the gas-causing carbohydrates compared to pinto beans!"

Anasazi Bean Salad with Barley & Cranberries

1 cup anasazi beans
1 1/4 cup barley
1 1/4 cups dried cranberries
1 tsp fresh rosemary, finely chopped
1 tsp fresh oregano
1 scallion, finely chopped
salt and pepper to taste
2 tbsp extra virgin olive oil
1 1/2 tbsp brown rice vinegar
3 tbsp toasted walnuts, chopped

Cook beans and barley per the package instructions (do this in advance).
Toast walnuts in frying pan on medium to low heat (brings out the flavor).
Combine all ingredients and allow to rest at room temperature for about 2 hours.
Serve at room temperature, refrigerate leftovers and serve cold.