Anasazi Bean Soup With Turkey Sausage

Mat Myers

Prep time:
Cook time:
1 Rating
The beautiful appearance and creamy texture of the Anasazi Bean along with the turkey sausage creates a delicious blend of flavors and textures.


  • 2 cups dried Anasazi Beans
  • Cold water to cover the beans by 2 inches
  • 6 cups cold water
  • 1 pound Turkey Breakfast Sausage
  • 1 Tbsp Olive Oil
  • 2 Medium Onions, Small Diced
  • 1 Red Bell Pepper, Small Diced
  • 2 Celery Stalks, Chopped
  • 1 Whole De Arbol Chile Pepper, Minced (optional)
  • 5 Cloves Garlic, Minced
  • 1 Tbsp Worcestershire sauce
  • 1 12-oz can Diced Tomatoes
  • 4 Cups Chicken Stock
  • 3 Tbsp White Wine Vinegar
  • Ground Black Pepper to season
  • Kosher Sea Salt to season
  • 4 Scallions for garnish
  • 1/2 Bunch Cilantro, Chopped for garnish


  1. In a medium bowl, cover the dried beans with enough cold water to cover them by 2 inches. Soak overnight (6 to 10 hours). Drain.
  2. In a medium saucepan, cover the soaked beans with 6 cups cold water. Bring them to a gentle boil. Cook for 20 minutes. Drain and set aside.
  3. In a skillet, heat the oil over medium heat. Add the turkey sausage and brown and crumble with a wooden spoon.
  4. When the sausage is cooked, add the onions. Cook for one minute then add the celery and red bell pepper. Cook for an additional minute and add the garlic, chile, and Worcestershire sauce. Cook for one more minute and transfer the contents to a large pot.
  5. Deglaze the hot skillet by pouring the white wine vinegar in the skillet and scraping the brown bits from the bottom surface. Add the tomatoes and cook for one minute. Once cooked, add the tomatoes to the sausage mixture.
  6. Heat the pot over medium heat. Add the chicken stock and beans. Once boiling, reduce the heat to a simmer and cook 30 minutes, or until the beans are tender. Season to taste.
  7. Garnish each bowl with cilantro and scallions when serving.


De Arbol Chiles can be found fresh or dry. When using dry, snap off the stem and shake out the seeds. Once seeded, the chile pod can be placed in hot water (I use my cooking bean water) for about 5 minutes, or until the skin is soft. Then you can slice it and put it in with the saute mixture.