The Anasazi bean is packed with protein, starches, fiber, potassium and calcium. They cook in a third of the time of other beans. They also contain a large amount of iron. They have been cultivated by Southwestern Native American tribes in the U. S. for generations. They tend to be milder and sweeter than other beans and have a fourth less of gas-causing carbohydrates than found in other beans.
Health benefits are they treat and prevent diabetes, fight cancer, improve heart health, boost the immune system and combat inflammation. They are quite tasty and are good for you. They contain a carbohydrate-binding protein by the name of lectin which is a natural glucose-binder that helps manage blood sugar. One research showed the antimutagenic and antiproliferative compounds were beneficial in decreasing the risk of cancer as well as reducing the spread of cancer.
I grew up in the 60s and I used to watch my grandma and mom can. They canned everything from sausage, fish to dill pickles and beets. Sometimes she would can 75 quarts of green beans. I remember how great they tasted.
I recently canned some catfish tomatoes and thought I would share it with those that can. My grandparents were from Arkansas and this is the recipe my grandma had. They go real well with fish and I love it with BBQ. I hope you like them.
Grandma’s Catfish Tomatoes
1 gallon quartered green tomatoes
1 pint hot peppers cut up
1 pint white vinegar
1 quart quartered onions
3 cups sugar
1/4 cup salt
Bring to a boil or until tomatoes turn light green. Gently stir a couple of times. Once they come to a boil take them off the heat and spoon them into jars and seal. They don’t need a bath. Note: It doesn’t seem like a lot of liquid but as they cook the tomatoes create a lot of liquid. I also recommend you cook in steel not aluminum.
Quartered green tomatoes
Cut up jalapenos
Well thanks for reading my blog. Hope you enjoyed it. Warning: It is spicy. Enjoy!