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Stewed Anasazi Beans with Mushrooms

2 c Dried Anasazi beans*
6 c Beef broth
1/2 c Chopped onion
3 Fresh basil leaves; chopped
2 Garlic cloves; minced
2 Bay leaves
2 Sprigs of fresh thyme
2 Jalapenos; finely chopped
1 tb Tomato preserves
1 ts Chopped fresh chervil
1 ts Salt
1 ts Mesquite-flavored barbecue seasoning
4 Scallions; chopped
1 1/2 c Chopped mushrooms
1 tb Vegetable oil


*Substitute 2 cups dried pinto beans.


Sort and wash beans; soak in water to cover for 8 hours. Drain.


Combine beans and next 11 ingredients in a Dutch oven; bring to a boil over medium heat. Cover, reduce heat and simmer 1 hour or until beans are tender.


Cook scallions and mushrooms in oil over medium-high heat, stirring constantly, until tender. Stir into bean mixture; return to a boil. Reduce heat and simmer 15 minutes. Remove and discard bay leaves.


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