Zuni Gold Beans
Serving Size: 1/2 cup (100 g)
Calories / Calories: 340
Fat / Lipide: 0 g0%
Saturated / saturés: 0 g0%
+ Trans / trans: 0 g
Cholesterol / Cholestérol: 0 mg
Sodium / Sodium: 15 mg1%
Carbohydrate / Glucides: 62 g21%
Fibre / Fibres: 20 g81%
Sugars / Sucres: 0 g
Protein / protéines: 22 g
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Vitamin A / Vitamine A: 0%
Vitamin C / Vitamine C: 8%
Calcium / Calcium: 15%
Iron / Fer: 40%
Ingredients: Zuni Gold beans
Country of Origin: USA
Zuni Bean Soup Recipe
1 lb dried zuni beans
1 Tbl olive oil
1 large yellow onion, diced (about 3 C)
3 medium carrots, peeled, cut into 1/2-inch rounds (about 1 ½ C)
3 stalks celery, cut into 1/2-inch pieces (about 1 ½ C)
3-4 large cloves of garlic, minced (about 1 ½ Tbl)
1 Tbl dried Italian herbs mix
1/4 to 1/2 tsp ground cayenne pepper
1/4 to 1/2 tsp ground black pepper
1 smoked ham shank (about 1 to 1¼ lbs)
8 C water
Garnish with fresh grated
Parmesan and fresh thyme leaves
1. Soak the beans overnight or by using the quick-soak method (cover with water, bring to a boil and turn off the heat. Cover and let stand 1 hour). Drain and rinse beans before continuing.
2. Heat the olive oil in a large stockpot over medium-high heat. Stir in onion, carrots, celery, garlic, herbs, and both peppers. Sauté for a minute or so, just until the vegetables are coated with oil and the garlic is fragrant but not browned.
3. Add the drained and rinsed beans to the pot along with the ham shank. Pour in the water. (The shank may not be completely submerged, but only a sliver of the top should be exposed. Add a cup of water if necessary).
4. Bring to a boil and then reduce to a good simmer. Cook, stirring occasionally, for 1 to 1-1/2 hours, until the beans are almost soft and maintain their shape. (Some bean varieties cook quicker, so use the texture of the bean as a guide).
5. Remove the ham shank and let it cool slightly, while continuing to simmer the beans. When the shank is cool enough to handle, strip the meat from the bone, removing fat and gristle. Cut or tear the meat into small bite-size pieces. Set aside.
6. Cook the beans until they are completely soft but still retain their shape. Total cooking time might be 2 hours, give or take a half hour.
7. Using a slotted spoon, scoop out about a cup of the beans into a blender. Add enough bean soup liquid to purée the beans to a consistency between heavy cream and sour cream. Pour the puréed beans back into the soup pot and stir. Add the reserved ham pieces and cook long enough to reheat the cooled ham.
1. Pick out and discard damaged beans and debris.
2. Rinse beans thoroughly in cold water.
3. If you want to reduce cooking time by presoaking the beans, place them in a bowl of cold water, cover and soak for 3-8 hours or overnight at room temperature. Or, place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 ½ hours. For either method, drain and rinse well after presoaking.
4. Cook beans by covering with 2 inches of water, simmering 1-2 hours or until tender (depending on size of the bean).
Zuni gold beans are golden-amber in colour and have an elongated oval shape. They were used by the Zuni people of the American Southwest and were called Shalako.