Name: Spicy Anasazi Beans
Ingredients: 1 to 1 1/2 cups Anasazi beans, soaked; 10 inches venison sausage with jalapeno, sliced into coins; 1 tbs Eros pista (paste of cherry peppers); 1 tbs Sweet paste (paste of sweet paprika); 1 cup chopped bell pepper; 1 red jalapeno, seeded and minced; 1 Tbs yellow (French's) mustard; 1/2 Tsp Kosher salt; onion powder to taste; garlic to taste; 10 grinds black pepper

Spicy Anasazi Beans

Cooking MethodPressure Cooker

Ingredients

1 to 1 1/2 cups Anasazi beans, soaked
10 inches venison sausage with jalapeno, sliced into coins
1 tbs Eros pista (paste of cherry peppers)
1 tbs Sweet paste (paste of sweet paprika)
1 cup chopped bell pepper
1 red jalapeno, seeded and minced
1 Tbs yellow (French's) mustard
1/2 Tsp Kosher salt
onion powder to taste
garlic to taste
10 grinds black pepper

Instructions

Put into pressure cooker. Add water as called for by your Pressure Cooker manufacturer. Cook until beans are tender. See that there is little extra liquid. You may want to use part chicken broth and part water. Serve as a side dish in small bowls. Alternately, thicken by crushing some beans. Make mashed potatoes with a bit of sour cream or yoghurt whipped in. Dollops on the plate, then make a dip in the top and fill with beans and juice. Garnish with more sour cream and a squeeze of lime. Variation: Try pink mottled beans with some lentils mixed in.