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 love cooking in the DOs. Food tastes so much better. I never pass up good road kill. After all it has already been tenderized and why let the meat go to waste if it’s salvageable?
I have this great daughter in law who isn’t big on wild game. One day my son and her were at the house for a BBQ. I walked in the house and there she was going through the trash looking at the meat wrappers. The look on her face was priceless. She told me she didn’t trust me and had always checked the meat wrappers. She was afraid I might slip a squirrel or possum in on her. God love her. Sorry I digress. Back to tonight’s supper.
My original plan was a Cornish Hen stew but with a cloud bank building in the west I knew I wouldn’t have enough time. I opted to just bake them and make some dressing.
I normally bake them at 325 degrees but went with 375 degrees to speed things up. After I wash them thoroughly I rub them down with olive oil then season them with chicken seasoning.
I used a 10 inch deep Dutch Oven. I used 17 briquettes on the lid and 6 briquettes on the bottom. I preheat the oven for 15 minutes then I placed the hens in the oven. I will cook them for an hour and a half. Now Dutch Oven cooks have their own way of doing things. To get an even cook I rotate the lid 1 quarter of a turn clockwise and I rotate the oven 1 quarter turn counterclockwise every 15 minutes. I consider this an essential part of the process.
I thought I had a bag of cornbread fixings for the dressing but it turned out to be just a bag of stovetop dressing mix so I had to modify it to bake in a DO. I added 1 egg and a 1/4 cub of melted butter. I then added some chicken seasoning and enough chicken broth to get the desired consistency and poured it into a 10 inch DO that was preheated. I baked it at 350 degrees for a half hour. I used 12 briquettes on the lid and 3 underneath careful not to burn the cornbread on the bottom. I did the fifteen minute rotation.
My grandson will be upset with me because he loves my Cornish Hens. Even though I had to change my supper plans in midstream it still turned out quite tasty.
Dutch Oven cooking is gaining in popularity. It definitely is an art and takes a lot of practice but it is well worth the time spent learning. As near as I can figure I have been doing it for nearly 40 years. I have a MACA 15 inch deep oven that I can cook a 13 pound turkey in. Turkey never tasted better. Hope you enjoyed my blog and thanks for reading.