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

Tags: indian spinach, soup bone, white tepary beans, whole wheat

This entry was posted on Thursday, April 9th, 2009 at 10:00 pm and is filed under Soups and Stews. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.