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Author Notes: This is an easy dish for a lazy day around the house without too much effort. And does it get any cheaper than rice & beans? This is delicious served with avocado slices on corn tortillas. —nannydeb
- 1 cup dry Anasazi beans
- about 3 cups water
- 1 tablespoon canola oil
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 4 fresh chili pequin peppers, or 1 fresh jalapeno, chopped
- 2 tablespoons New Mexico chili powder
- 1 cup uncooked brown rice
- 3 cups summer squash, chopped in 1 inch pieces
- 2 tablespoons chopped fresh oregano
- salt & pepper to taste
- avocado slices, optional
- homemade salsa, optional
- corn tortillas
- Cover the dry beans with water and soak over night.
- Heat the canola oil in a cast iron dutch oven over medium high heat. Add the onion and garlic and cook 2-3 minutes or so. Drain beans and add them to the pot with about three cups fresh water and the chili pequins.
- Cook beans, uncovered over low heat for 1-1 1/2 hours or until soft. The beans do not have to be completely cooked since you'll be cooking them a little longer in the oven.
- Preheat oven to 375 degrees.
- Drain beans, reserving liquid and put beans back in the pot. Add enough water to the reserved liquid to make up 2 1/2 cups and add to the beans.
- Add chili powder, brown rice and chopped squash to the beans.
- Cover and bake in the oven for one hour.
- Fluff with a fork and stir in chopped oregano and salt & pepper to taste.
- Serve with hot fresh corn tortillas, homemade salsa and sliced avocado.
- This recipe was entered in the contest for Your Best Recipe with Beans
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Summer Squash Recipe
- This recipe was entered in the contest for Your Best Recipe for Beans
- This recipe was entered in the contest for Your Best One-Pan Dinner