Different Types of Beans with Three Sisters Mash Recipe

Learn about different types of beans and its role in Native American cuisine.


| January 2018


The Sioux Chef's Indigenous Kitchen (University of Minnesota Press, 2017), by Sean Sherman and Beth Dooley introduces readers to modern cuisine of the Dakota and Minnesota territories. The book shares award-winning recipes that embrace locally sourced and seasonal, "clean" ingredients. The following excerpt is from Chapter 1, "Fields and Gardens."

Dried beans are the backbone of Native cuisine. High in protein, they add body and substance to soups, stews, and salads. When pureed, they become a soft dough for fritters, burgers, and croquettes. Here's a quick look at just a few of the different varieties.

Anazazi: Small, purple and white heirloom beans from Mesa Verde, Colorado; quick cooking.

Appaloosa: Small, spotted black and white, sometimes called Dalmatian; creamy.

Arikara Yellow: Tan bean with a red eye, very creamy texture and mild flavor.

Aztec: Large, white or purplish from New Mexico; very earthy.





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