Originally grown by the "Ancient Ones" who lived in the Four Corners area of Colorado, Utah, New Mexico and Arizona from about 130 to 1300 A.D. These uncommonly tasty beans lay forgotten for many years before being rediscovered and cultivated by other native peoples. The roots of this southwestern staple were uncovered in the summer of 1956 when a team of archaeologists exploring a site near the Mesa Verde cliff dwellings found clay pots full of seed beans, which were still viable after 600 years! Anasazi beans, named for their original cultivators, offer many of the same healthful advantages as other dried beans, but there are other subtle differences worthy of note: laboratory tests have shown Anasazis to be 75% lower in "gas forming" carbohydrates, a welcome (though less-known) benefit; and because of their increased levels of natural sugar, Anasazis have a noticeable sweeter taste than other beans. That added sweetness stretches their flexibility beyond traditional bean dishes into a surprisingly broad range of recipes that includes breads and cakes.

Ingredients: Organic Anasazi Beans