Anasazi beans with toasted pumpkin seeds and cotija cheese

anasazi beans with toasted pumpkin seeds and cotija cheese

Steve Sando of Rancho Gordo is a friend and inspiration. I love his beans. This recipe steals a few ingredients from the rich mole sauces of Mexico that exude a delectable smokiness from toasted nuts and dark chocolate. I top it with toasted pumpkin seeds and crumbled cotija cheese. Unless you buy really freshly dried beans they will need to be soaked overnight.

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Tags:
pumpkin seeds toasted pumpkin seeds cotija

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