Recipe courtesy of David Wooley
- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 692 Total Fat 16 g Saturated Fat 8 g Carbohydrates 95 g Dietary Fiber 24 g Sugar 6 g Protein 46 g Cholesterol 41 mg Sodium 489 mg
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 692 Total Fat 16 g Saturated Fat 8 g Carbohydrates 95 g Dietary Fiber 24 g Sugar 6 g Protein 46 g Cholesterol 41 mg Sodium 489 mg
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
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- 3 cups dry anasazi beans
- 1 strip apple-smoked bacon, diced 1/4-inch
- 1/4 cup salsa
- 1/2 cup 2 percent milk
- 2 teaspoons Mexican oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Cajun seasoning
- 1/8 teaspoon salt
- 1/8 teaspoon mild chili powder
- 1 cup shredded sharp NY state white Cheddar
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- Rinse the anasazi beans thoroughly under cold water. Transfer them to a saucepan and cover with water. Bring to a boil, then reduce the heat and let simmer until the beans are soft, about 30 to 45 minutes. Once cooked, drain off any extra liquid and allow the beans to cool a bit. They should be tender.
- In a large saut pan over medium heat, cook the bacon until it becomes crisp. Add the salsa, cooked beans, 1/4 cup of milk, and all the seasonings. Stir and let simmer for 5 minutes. Transfer the mixture to a food processor, add the cheese, and pulse until smooth. If the mixture is too thick, add more milk as needed. Taste and adjust the seasonings if desired. Serve right away.
This recipe was provided by a chef, restaurant, or culinary professional. It has not been tested for home use.
Recipe courtesy of David Wooley, The Fort
