Sean Sherman uses tepary beans in this recipe, but they can sometimes be challenging to source, so I substituted another bean long cultivated in the Southwest—Anasazi beans.

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Anasazi Beans with Chile Agave Glaze

Ingredients

  • 6 cups cooked Anasazi beans
  • 1 cup reserved liquid from cooking beans or broth
  • 1 tablespoon sunflower oil
  • 1/2 small yellow onion thinly sliced
  • 3 tablespoons agave nectar
  • 1 tablespoon red chile powder plus more for garnish
  • 1 teaspoon salt plus more to taste
  • 2 teaspoons whole fresh oregano leaves

Instructions

  • In a large, deep skillet, heat the oil over medium heat. Add onion and sauté until translucent, about 4 minutes. Add cooked beans, reserved bean cooking liquid, agave, and chile powder. Cook, stirring occasionally, until liquid has reduced to a glaze, about 10 minutes. Season with salt, to taste, and garnish with additional chile powder and oregano leaves.