Anasazi Beans with Juniper


2 cups dried Anasazi or pinto beans
10 coriander seeds
8 juniper berries
1 small onion
1 Tbsp sunflower seed or light olive oil
1 tsp ground red chili (optional)
1 tsp dried Mexican or Greek oregano
2 1/2 quarts water
salt

Sort through the beans, rinse them well, cover them with cold water,
and set them aside for 6 hours or overnight. Bruise the seeds and berries in
a mortar and chop the onion into small squares. Warm the oil in a
wide-bottomed soup pot; add the onions, coriander seeds, juniper berries,
chili, and oregano. Cook together over medium heat for 3 or 4 minutes,
stirring occasionally. Drain the beans and add them to the pot along with the
fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes.
Add salt to taste and continue cooking until the beans are as tender as you
like them - probably another 30 minutes or so. When done, check the
seasoning. Serve the beans in a bowl with the broth.

Suggestion: There are lots of tasty additions you can use - cilantro,
mint, scallions, spoonfuls of thick Mexican cream, cheese, and so forth - but
try the beans plain first. They should have a wonderful clean, uncluttered
taste than can be quite refreshing.

Makes 4 servings