Dried Anasazi Beans 16oz Bag (Pack of 1)

I really like these beans. They cook fast. Can easily be overcooked. Nice flavor.

So glad that Amazon now stocks Adobe milling products. Don't have to pay shipping anymore. These beans cook quicker than pinto beans and have exceptional taste, especially when seasoned with a ham hock. Give 'em a try!

Beans were excellent. No worries ordering from this company

Anasazi beans are so much more flavorful than pinto beans. I used some in chill. Two packages filled my crock pot to the top. Tender and hold their shape during cooking. We'll definately but again since local stores don't carry them.

I got this bulk package to vac-seal beans for long-term food storage but also to pick over for the best beans to plant this spring. I’m trusting that these have not been treated in a way that would prevent them from germinating in my garden.After seeing several recommendations about how wonderful these beans taste, I researched growing them. Apparently, they are also known as ancient cave beans (but NOT the same as Jacob’s Cattle) that have been around a very long time. Purportedly, they are very vigorous growers (I’m always on the lookout for more biomass for my food forest), and you can eat the young beans as snap beans (must be strung) and just let the pods dry on the vine for dry beans. They are really a pretty little bean. I’m excited about planting them this spring to see how they do. In the meantime, the ones I’m not saving taste yummy! I didn’t soak them when I first cooked them, but I believe I will soak them next time. I cooked them easily in my little rice cooker and they cooked fast, even without soaking.

These are fresh and cook easily.The natural flavor is very mild (bland), but they season easily and accompany rice or French bread or salsa very well.

We make these quite often with a ham hock, onions, sometimes a few carrots cut up very small, sometimes we've added some garlic and a few spices to them in the crockpot. They are delicious and they all get eaten up by the 3 of us without having to freeze any for later. Actually LOVE these beans.

the beans of the aztec Indians, easy to cook: soak boiled water 2 hours, 40 min in pressure cooker. creamy, not gassy (I add kelp to cook water), add salt after cooking. my favorite beans, addictive.