Many Native American tribes grow beans and now Anasazi beans are available commercially. After they are harvested, the beans are often dried and stored for later use. Beans were often served with corn or flour tortillas, as they still are today.

1 jalapeno, diced

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon cayenne powder

Salt and pepper, to taste

•  1 pound dried Anasazi beans

• 6 cups water

•  1/4 cup finely chopped onions

•  1 clove garlic, crushed

• 6 slices bacon, chopped

•  1/4 cup finely chopped green pepper

Directions: In a skillet, saute onion, pepper, garlic, and bacon. Reserve the sauteed ingredients. Combine the remaining ingredients in a saucepan. Boil for 1 to 1 1/2 hours or until the beans are very tender. Drain beans, reserving liquid. Add sauteed ingredients to the beans and mash together, adding liquid a little at a time, until mixture is smooth. Serve with tortillas or cornbread.