Anasazi Beans With Juniper "savory Way"

2 Beans, Anasazi dried or Pinto Beans
10 Coriander seeds
8 Juniper berries
1 sm Onion
1 tb Oil, sunflower or light olive oil
1 ts Chile, red, ground
1 ts Oregano, Mexican or Greek
2 1/2 qt -water
Salt

Sort through the beans, rinse them well, cover them with cold water and set them aside for 6 hours or overnight. Bruise the seeds and berries in a mortar and chop the onion into small squares.

Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chili and oregano. Cook together over medium heat for 3 to 4 minutes, stirring occasionally. Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them -- probably another 30 minutes or so. When done, check the seasonings. Serve the beans in a bowl with the broth.

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