Foods of the Southwest Served Up at the Doublewide

It is a challenge to get more southwestern that Anasazi beans.  They are an ancient bean used by native peoples in the southwest.  They are being grown commercially, now,  and I only have to drive 40 miles into New Mexico to get them!

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As with all dried beans, they must be picked over and any pebbles and broken or shriveled beans removed before washing.  I’m fascinated by the red and white marbling of the Anasazi’s skin.  When cooked, they become a solid color just a little lighter than the red of cooked pinto beans.

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Anasazi beans in the crockpot with lardon (small bacon strips), sliced onion, minced garlic, and water for about 4 hours on high (taste for doneness) and then down to warm until serving time.

Sometimes you just crave a rack of ribs.  I peel the membrane off the underside of the rack of baby back ribs, place the rack on heavy duty foil and baste it on all sides with Woody’s Cooking Sauce, seal the foil and put it on a rimmed baking sheet in a 250 degree oven for about 3-1/2 hours.  This time, I used the hickory flavored Woody’s sauce. It was ok, but I’ll stick with the original next time.  The original has a little more kick to it and a deeper color.

When the ribs are finished baking (160 on an instant read thermometer in the meaty part), I put them on the grill over indirect heat and give them another baste with the cooking sauce.  Ten  or 15 minutes on the grill gives them a little more flavor, deeper color and it sets the sauce.

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Since we’re thinking Southwestern, I had to finish out the native people’s Three Sisters (beans, squash and corn) with a pot of corn, squash, onion, garlic, tomato and some green chile.  The Three Sisters provide complete nutrition, but I’m a carnivore do enjoy some animal protein as part of the meal.

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Baby back ribs, Anasazi beans, squash and corn; Southwester cooking’ is hard to beat.

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