Anasazi Bean Chili

These are my favorite beans, and, focusing on more than idiotic, regional semantics (FOMTIRS) I use them to make a Chili, albeit, a Chili with Beans. Perhaps Bean Enchilada would be a more acceptable label, but since I am not serving it with tortillas I'd probably viewed as tossing a war-mongering insult to yet another regional group in need of a life (YARGINOAL).

I got this recipe, originally named new Mexico Style beans, from the back of an Anasazi bean container and modified it.

2 cups anasazi beans prepared as follows:
Wash, sort, soak beans preferably overnight but a minimum of 4 hours, so you can still do this for dinner if you remember to soak the beans around noon time. Drain, rinse Place 3-4 cups water in heavy pot. Add the soaked beans . Cook for 1 hour or more for desired tenderness if using – plain e.g. in salads up to 3 hours if you didn’t soak for a long time. Remove from heat and drain, reserving 1 cup of liquid in a jar for use in follow-on bean recipes.

4 cups water or a mix of water plus the reserved bean liquid from above.
½ cup olive oil
1 large onion chopped
3 cloves garlic chopped
¼ cup fresh ginger chopped
4 vine ripened sweet tomatoes chopped
½ cup fresh cilantro chopped
1 tsp. cumin
1 tsp. marjoram
2 fresh bay leaves
1 ½ teaspoon chili powder

Sauté onions, garlic, ginger in oil for 5 minutes Add tomatoes, cilantro continue sautéing . Add everything but the beans and cook sauce stirring for 15 minutes . Add prepared beans and cook for 45 minutes, simmering.. Note: you can add tofu along with the tomatoes, it’ll be nice and crumbly at the end.