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1.
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Pick over the beans .
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Rinse well.
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In a 2-qt saucepan, combine the beans, bay leaf, kombu, and 5 c. water.
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Bring to a boil, stirring occasionally.
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Skim off foam.
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Reduce heat and simmer covered, stirring occasionally, till beans are tender, about 2 1/2 hrs.
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remove from heat and set aside.
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The beans can be prepared up to 5 days in advance if refrigerated in an airtight container.
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They can be frzn for up to 2 months.
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2.
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Transfer the beans to a 4-qt saucepan.
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Add in the remaining 1 1/2 c. water, onion, garlic, ginger, dry red pepper, cumin, salt, and molasses.
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Stir to combine, then cook at a simmer, stirring occasionally as you prepare the vegetables, about 15 min.
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3.
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Peel and seed the squash, then cut it into small, 1/2-inch dice.
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Add in the squash to the beans and cook till it is very tender, about 20 min.
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Meanwhile, trim the cauliflower into small florets and place it in a steamer rack, set in a 2-qt saucepan over rapidly boiling water.
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Cover and cook till tender, about 10 min.
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Drain immediately.
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4.
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When the squash is tender, stir in the peas and continue to cook for 5 min.
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Remove the beans from the heat, then stir in the toasted cumin seeds.
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Taste and adjust the seasoning.
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Serve the beans surrounded with the steamed cauliflower, or possibly mix the cauliflower into the beans if they are to be used as a filling.
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The dish can be prepared up to 3 days in advance if refrigerated in an airtight contained.
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Hot before serving.
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Cook's
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Note: by using cooked or possibly canned anasazi, kidney or possibly pinto beans, you can reduce cooking time to 30 min.
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Excellent served over Braised Greens, garnished with croutons or possibly used as a filling for tortillas or possibly crepes.
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Anasazi beans need no presoaking, but if you use a different type of bean, allow appropriate soaking time.
