Phaseolus vulgaris L.
Anasazi Beans were one of the few crops cultivated by the Anasazi Indians, who lived in the four corners area (now Colorado, Utah, Arizona and New Mexico) dating back to 130 A.D . The beans are presently grown at 7,000 ft. elevation on the same area the Anasazi inhabited. (Adobe Milling)
Ansazis are related to the pinto bean but have 75% less of the gas-causing carbohydrates, comparatively.
Like all beans they have protein, fibre and starch as well as potassium, iron and folate.
Anasazis are sweeter, with a soft mealy texture, and turn pink when cooked.
They are most commonly used in Latin, Mexican and Southwestern cuisine in refried beans, chilis and hearty stews.