Cooking with Tepary Beans

ADAPTED FROM THE ARIZONA SONORA DESERT MUSEUM COLLECTION OF RECIPES FROM THE DESERT

Tepary beans (Phaeseolus acutifolius) grow wild in the deserts of the the Southwest. They are the most drought tolerant annual legume in the world and are capable of producing a harvest with only 1 or 2 rainfalls. They have been wild harvested, as well as cultivated for domestication for millennia.

Nutritionally, they are superior to more common beans. They are 23 to 30% higher in protein than kidney, pinto and navy beans. They are high in fiber, which makes them slow to digest, which makes them an excellent food, especially for those with diabetes.

Here is a warm winter recipe that is full of YUM!

VEGETARIAN TEPARY BEAN STEW

1 lb. dried brown tepary beans, rinsed
1 onion chopped
2 cloves garlic, minced
2 tbsp oil
1 red pepper
1 green pepper
2 carrots, sliced into coins
1 bay leaf
1/2 tsp cumin
1 10 oz can mild tomatoes and green chiles
1 butternut squash, peeled and cut into 1/2 inch cubes
1-2 cups fresh pumpkin, as above
1/2 cup cut up greens (carrot tops, celery leaves, purslane, kale, spinach, etc)
salt and pepper to taste

1-Cook the beans until tender (soak overnight, or boil, or use instant pot pressure cooker)
2-Remove 1/2 cup beans with a little cooking liquid (save for thickening the stew later)
3-Saute onion and garlic in oil
4-Add rest of ingredients and simmer for 30-45 minutes, or until vegetables are cooked
5-To thicken stew, add the (blended till smooth)reserved liquid and the 1/2 cup beans

Enjoy with a crusty slice of Sonoran White Wheat Bread

2 Comments on “Cooking with Tepary Beans

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