2 cups dried Anasazi beans
1 bunch fresh oregano, stems removed, leaves chopped
6 cloves minced garlic
fresh lemon juice
white balsamic vinegar
chile powder to taste
Rinse beans, cover with water and soak over night. Add more water, bring to boil and simmer until beans are tender. (Time will vary depending on how long the beans soaked, how many beans you have and your elevation. But I found these beans to cook very quickly, in about 25 minutes.) When beans are the desired tenderness, remove from heat and rinse. Let cool.
Meanwhile, saute garlic in oil until golden. Add garlic to beans and mix with olive oil (enough to give the beans a luscious texture), oregano, salt, a twist of fresh lemon and a sprinkle of white balsamic vinegar. Add chile and mix again (I used hot Kashmiri, but any will do).
Feel free to use different herbs. Rosemary is a wonderful accompaniment to beans such as these. Dunk the sprigs into boiled water for a moment to release the herbâ€™s aroma. Chop and add to beans as you would the oregano.
Serve at room temperature. And think of the ancient ones