Anasazi Beans were one of the few crops cultivated by the ancestral Pueblos of the southwest. Anasazi (ahn-a-sa-zee) is a Navajo word meaning "ancient ones". The story of Anasazi beans varies, depending on who is telling it. In popular mythology, the beans were uncovered by an anthropologist, who discovered a 1,500 year old tightly sealed jar of them at a dig in New Mexico. Some of the beans germinated, and the new variety of bean entered cultivation again. Since most botanists agree that most beans are unable to germinate after approximately 50 years, it is more probable that the beans remained in constant cultivation in the Southwest, probably in Native American gardens, and that they were picked up by companies looking for new boutique beans. DIRECTIONS:Wash beans and pour into pot with 3 times as much water. Cook until beans are firm but not hard. Add the cured hamhocks or ham, onions pressed garlic clove, desired seasoning and finish cooking until desired texture of bean is acquired. Salt and pepper to taste. Serve with cornbread or tortillas.