Ingredients:

• 2 c White tepary beans
• 2 c Whole wheat kernels
• 1 lg Soup bone
• Water
• Salt to taste

Directions:

Wash beans, wheat and soup bone. Put in large pot and cover with boiling water. Cover and cook until beans are tender, about 4 hours. Add salt the first hour. Serve with warm tortillas.

Sometimes served with “Indian spinach,” greens growing wild which are dried. They lose color but not flavor and cook up green and salty tasting.

Recipe from: http://www.thepeoplespaths.net

photo credit: lorda

Nothing like a hearty stew to fill and warm you up! This tasty meal is also gluten-free!

Ingredients:

• 1 1/2 cups dried white tepary beans, rinsed & picked through
• 10 cups water
• 1 cup diced carrot
• 1/2 diced white onion
• 1 1/2 tsp salt or to taste
• 3/4 tsp black pepper or to taste
• 3 bay leaves
• 1 tsp dried thyme leaves
• 1 pound beef stew meat, cut into cubes
• 1/2 cup brown rice flour
• 1/2 cup corn flour
• olive oil for cooking meat

Directions:

In a crock pot dump in the tepary beans, water, salt, pepper, bay leaves, thyme leaves, carrot and onion. Begin cooking the beans and liquid on low heat.

In a medium sized bowl with a lid, pour in the rice and corn flour then dump in the chopped stew meat. Put the lid on the bowl and shake vigorously until all the meat is coated in flour.

In a large preheated skillet, pour in enough olive oil to cover the bottom of the pan. Place the cubes of stew meat into the skillet and brown. Keep turning the pieces until all the sides have been browned. Drain the cooked meat on a paper towel covered plate.

Scrape the roux from the pan and place it into the crock pot. Then dump in the browned pieces of stew meat. Stir to blend the roux and meat into the stew liquid.

Cook the stew until the beans are tender. Cooking times will vary based on your crock pot.

Recipe from: http://glutenagogo.blogspot.com/

A yummy and healthy lasagna that’s also vegetarian! I haven’t tried this with vegan cheese - if anyone does, please comment. This is a filling dish that won’t add on pounds!

Ingredients:

• 1 Cup(s) tepary beans, rinsed and soaked
• 2-3 Cup(s) vegetable stock
• 1 1/2 Tablespoon(s) tbsp olive oil
• 1 Teaspoon(s) fennel seeds
• 2 zucchini, sliced
• 8 Ounce(s) lasagna noodles, cooked
• 2 Ounce(s) fresh basil
• 2 Large onions chopped
• 32 Ounce(s) seasoned tomato sauce
• 4 Clove(s) garlic
• 1/2-1 Cup(s) grated mozzarella

Directions:

In a medium sauce pan combine the tepary beans, stock and fennel seeds. Bring to a boil and then cover and reduce the heat. Simmer until the beans are tender and the liquid is almost absorbed. Mash the beans and add the tomato sauce. In a large skillet cook the onions and garlic in olive oil for five minutes. Add the zucchini and cook 5-6 minutes. Spread a small amount of sauce on the bottom of a 9 x 13 x 2 inch baking pan. Place a single layer of lasagna noodles on top of the sauce. Spread half of the zucchini-onion mixture on top of the noodles. Pour half of the lentil-tomato mixture on top of the vegetables; place another layer of lasagna noodles and repeat the process. Cover the top with shredded cheese. Bake at 350 for about 30 minutes.

Recipe from: http://www.onlinegourmetstore.com/

photo credit: stu_spivack