Ancient Ancestor beans are also known by the trademarked name Anasazi beans, a Navajo word that means "the ancient ones". This variety of beans was developed by for-bearers of the Pueblo Indians in what is called the Four Corners of Arizona, New Mexico, Colorado and Utah. Being related to kidney beans, Ancient Ancestor beans are off-white with a mottled burgundy colour and a distinctive, mildly sweet flavour. Anasazi: The Ancient Ones Though they are named after the ancient ancestors of the Pueblo Indians, these beans have some remarkable modern benefits. Anasazi beans provide 150 calories per 1/4 cup of dry beans and five calories from fat. Ancient Ancestor beans produce less gas in the lower intestine because they contain fewer carbohydrates that turn into sugars in the intestine. They're also a source of calcium and vitamin C. All beans are marvels of nature's kitchen: filled with beneficial phytonutrients, soluble and insoluble dietary fiber and protein. They're storehouses of antioxidants, vitamins and minerals including iron, zinc, potassium, magnesium and folate. Beans are cholesterol-free and contain no saturated fat. Tasty Tips and Storage Ancient Ancestor beans are interchangeable for Pinto beans in most dishes. Like their Mexican and Italian cousins (Pinto and Kidney), they will turn pink when cooked. They're delicious in recipes with sweet or savoury spices. Enjoy them in soups, chilies, salads and more. Like most beans, Ancient Ancestor beans benefit from soaking before cooking. Soak them for six to eight hours before cooking, or bring to a boil in water, remove from heat, cover and soak for 1 hour. Always drain soaking water before cooking. To cook add fresh water and cover the beans by two inches. Boil uncovered for about 10 minutes and skim off any foam. Traditionally, a strip of Kombu seaweed is used in Asia to help soften beans (added at the beginning of cooking). Cover pot and simmer for about one and a half hours. Add seasonings as desired; beans benefit from adding salt during the last half hour or so of cooking. Like most stored foods, beans are best stored in the absence of oxygen and light, which can speed rancidity and fade bean colour. Store in a cool dark pantry in our resealable bags or an airtight container. Refrigerated/frozen storage isn't recommended for dried beans, which will last for a year or more correctly stored in the pantry. To read more about these remarkable beans, click here for an article by Chef Joseph.