1) Soak dried beans overnight. Anasazi beans are easily digestible and have a sweet, mild flavor. Change water and bring beans to boil over medium heat for 5 minutes. Discard water and repeat two or three times to help eliminate remaining gas-producing sugars. Set beans aside.
2) Heat the oil in large soup pot over medium heat. Add garlic and all spices. Sauté for 1 minute. Stir in onion and peppers; sauté for 3 minutes. Add soaked beans, broth, lime juice, honey, and chipotle pepper with at least 1 tbsp adobo sauce. (Add more chipotle pepper if you want it spicier and no pepper if you want it mild, but be sure to always add at least 1 to 2 tbsp adobo sauce for flavor.)
3) Bring the mixture to a boil; reduce heat and simmer 60 to 75 minutes or until beans are soft. Add diced tomatoes with liquid and simmer for another 10 minutes. If using canned beans, cut the broth to 2 ½ cups, add tomatoes, and then simmer over medium-low heat, uncovered, for about 10 minutes. Stir in hominy and simmer uncovered until heated through, about 3 minutes. Add salt to taste. Add chopped cilantro to each bowl just before serving. Enjoy!