Pakistani-Style Spicy Anasazi Beans

Pakistani-Style Spicy Anasazi Beans

Anasazi beans is not something I grew up eating. I couldn’t resist grabbing half a pound each of different coloured beans during a visit to the Bulk Barn near my work. This is my first recipe on the blog with these little gems. Anasazi beans or “the ancient ones” were first cultivated by the Natives who lived in Colorado, Utah, Arizona and New Mexico thousands and thousands years ago. They have very attractive maroon and cream speckles on them that turn pink when cooked and make hearty chillis and stews packed with protein, fiber, potassium, iron and folate. This is for sure my new favourite legume.

I am a big advocate of soaking beans for at least 8 hrs to remove the anti-nutrients such as Phytic Acid and to make them more digestible. Pressure cooking deactivates Lectins, another anti-nutrient commonly found in some legumes. This form of cooking saves you a lot of cook time and yields very tender beans. For this recipe, feel free to adjust water and spices to your preference.

Hearty, spicy and won’t-miss-meat-at-all good! I will be posting a chilli recipe with these beans soon. In the meantime, don’t forget to try this recipe – I love to eat this spicy goodness with some steamed rice and plain creamy yogurt.

Pakistani-Style Spicy Anasazi Beans

Serves 3 - 4
Prep time 5 minutes
Cook time 35 minutes
Total time 40 minutes
Dietary Gluten Free, Vegan
Meal type Side Dish
Misc Freezable, Pre-preparable, Serve Hot


  • 1/2 cup Anasazi Beans (soaked overnight and rinsed)
  • 1 Large Onion (chopped)
  • 1 Large Tomato (chopped)
  • 1 heaped tablespoon Garlic (crushed)
  • 1 heaped tablespoon Ginger (crushed)
  • 3/4 teaspoons Cumin Powder
  • 2 teaspoons Chilli Powder
  • 4 teaspoons Coriander Powder
  • 1/4 teaspoon Turmeric Powder
  • 1/4 cup Cilantro Leaves (chopped)
  • 2.5 cups Water
  • 1 tablespoon Sea Salt
  • 3 tablespoons Oil


In a pressure cooker or instapot, fry the onions in oil for 5 to 8 minutes or until brown.
Add the tomatoes and cook until soft.
Stir in the ginger, garlic and spices and cook until the spices release their aroma and the whole thing turns into a thick mass (approximately 8 minutes). Stir frequently.
Add in the beans, salt and water and pressure cook for 12 to 15 minutes or until the beans are tender.
Sprinkle fresh cilantro on top after cooking.
NOTE: Adjust the consistency of the sauce according to your preference.

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