Well, sort of the new kid. They've been grown and used by the Anasazi Indians for many hundreds of years. And they've been around whole food stores for a while, too. But it seems mainstream foodies are just now discovering them with some enthusiasm. How about you? Have you heard of them? Tried them? If so, what do you think?

Anyway, my friend, Nola, sent me an email saying: "We were able to purchase some Anasazi beans (also called Appaloosa beans because of their speckled coating) from a little store (Adobe Milling) in Dove Creek, Colorado, where they grow them.

"These beans are great! They don't have to be soaked, and cook in 90 minutes. Perfect for emergency situations! They were originally found in a clay pot in the ground and the pot was carbon dated at 1400 years old. I spoke to the lady who first grew them in her garden. She and her family patented them and they sell them online and at some Walmart stores."

I was intrigued, so I did some research. Packed with protein, fiber, and healthy starch like all beans, Anasazis are also rich in potassium, iron, and folate. Though related to the pinto bean -- another Southwestern staple -- Anasazi beans are said to have only 25% of the pinto's gas-producing properties! They're a pretty bean and I love the fact that they're "low gas." (Who wouldn't?)

These beautiful beans are considered an heirloom bean, and they have a slightly sweet taste that combines really well with ham, onion, and cabbage. They're scrumptious cooked this way and then ladled over cooked rice. Unfortunately, they lose most of their delightful speckledness when cooked up, but they still taste great (see picture).

On the Adobe Milling website they sell these beans for 4 pounds for $5.40 (about $1.43 a pound).If you order 50 pounds you'll get them for $50, or $1 a pound. I'm thinking of ordering this size with a couple friends and we'll divide the cost as well as the beans. If you're interested in getting some, go to www.anasazibeans.com, 1-800-542-3623, P.O. Box 596, Dove Creek, CO 81324.