Amount
Ingredient
Preparation



1 1/2
cups
anasazi beans

dried



1 1/2
cups
pinto beans, dried





10
cups
water





1
teaspoon
salt





3
cups
white hominy

dried indian



3
each
green chilies

prefer anaheim

 Soak the beans overnight in water to cover.  In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. 

Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours,
until the beans are tender.  

Add water when necessary and stir occasionally to prevent the beans from burning.

Add hominy and simmer, covered, 1 hour, stirring occasionally.  
The hominy and beans should be very soft and moist, but not too watery.

While the beans and hominy are cooking, roast, peel, seed and dice the chiles.  Sprinkle on top of the cooked beans for garnish.