Ingredients

• 1-1/2 cups Anasazi Beans dry
• 2 Tbsp Vegetable Oil
• 1 Onion medium-sized, chopped
• 1 Green Bell Pepper medium-sized, seeded and chopped
• 2 Garlic cloves, pressed
• 4 cups Diced Tomatoes with juices
• 3 cups Water (cold)
• 1/2 tsp Cayenne Pepper
• 2 tsp Ground Cumin
• 3 Tbsp Chili Powder
• 1 tsp Dried Basil
• 1 tsp Dried Oregano
• 1 tsp Sea Salt
• 3 Tbsp unsalted butter (softened)
• 3 Tbsp Unbleached White All-Purpose Flour
• 1-1/2 cups Corn Kernels frozen
• 1 lb Roast Beef cooked, diced
• 1 Bay Leaf
• 2 Tbsp Apple Cider Vinegar

Instructions

1. Sort beans and discard any foreign matter. Rinse and drain through a sieve. Place in a saucepan of cold water and cover beans by 4 inches. Bring to a boil; reduce heat to low. Cover and cook for about 45 minutes, until tender but still a bit firm.
2. Meanwhile, in a stockpot, heat oil and sauté onion on medium heat. Add green bell pepper and cook for about 3 minutes. Add garlic and cook for a minute. Add tomatoes, water, herbs, spices and salt. Bring to a boil; reduce heat to low and simmer for 15 minutes. Remove and discard bay leaf.
3. Make a beurre manié* of soft butter and flour, being certain to make a smooth paste. Add to the pot and stir to mix well. Add corn and beef; continue to simmer for 5 minutes.
4. Add cooked and drained beans and continue to simmer for another 5 minutes. Serve hot.