1 1/2 c  Dried anasazi beans
1 1/2 c  Dried pinto beans
10 c  Water
1 ts Salt
3 c  Dried indian hominy
3    Green anaheim chiles

Soak the beans overnight in water to cover. In the morning rinse the beans
with cold water and place in a large pot with fresh water to cover. Stir in
the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are
tender. Add water when necessary and stir occasionally to prevent the
beans from burning. Add hominy and simmer, covered, 1 hour, stirring
occasionally. The hominy and beans should be very soft and moist, but not
too watery. While the beans and hominy are cooking, roast, peel, seed and
dice the chiles. Sprinkle on top of the cooked beans for garnish.