While this might sound like a complicated meal, and I know this is a long post, you should find that the recipe is very detailed, and this is an entire meal in one.  Read the whole recipe thoroughly, as even plating instructions are included, this will include any directions that are not directly under the ingredient list.

For the Tepary Beans

Ingredients:

• white Tepary beans
• 1 tsp poblano peppers, diced
• 1 tsp green chiles, diced
• ½ tsp garlic, minced
• 1 tsp Black Pepper from the mill
• 1 tsp salt add only once the Beans are cooked

Directions:

Cover beans with cold water and soak over night. Drain the water and place all ingredients in a pot add water to cover the Tepary beans about 3 inches and simmer for 2 ½ hours. Let cool in their liquid or use immediately, (should be stored in liquid for later use). Season with Salt and fresh black pepper.

Seasoned Bread Crumbs

Ingredients:

• ½ cup dried bread crumbs
• 1 Tbs chopped parsley
• 1/4 tsp crushed garlic clove

Herb Salad

Ingredients:

• Young Parsley Leaves
• Tarragon
• Chervil
• Italian Parsley
• Thai Basil
• Or any soft green herb available.
• 1 tsp Olive oil
• ½ tsp Lemon Juice

Saguaro Cactus Reduction

Ingredients:

• 2 c Saguaro Cactus Syrup, can be substituted for pomegranate juice
• 2 c port wine
• 1 c pomagranate juice

Directions:

In a small sauce pan, simmer the Saguaro Syrup, Port Wine and pomegranate juice down to 1 quarter of its original volume; reduce very slowly to insure the reduction does not burn.

Steaks

Ingredients:

• 4each 6 oz Filet of Jojoba Beef, Buffalo, Beef or any other meat.
• 1 Tbs Olive oil

Directions:

In a sauté pan add the olive oil; season the Buffalo filets with salt & pepper, sear on one side until golden and flip to the other side, cook on the stove until desired temperature, (similar cooking then beef.)

Plating:

Fill a small Le Creuset pot with the Tepary Beans, top with the seasoned bread crumb and bake for 10 minutes till hot, add with a few drops of a very fruity Olive oil.

In a Rectangle plate place the cooked Ostrich, glaze the meat with the Saguaro reduction, toss the herb salad with the olive oil and lemon Juice arrange as if it was falling off the top of the Ostrich, serve the beans in the small pot next to the meat.

A quick alternative with the leftover cooked beans:

Roast 1 bright red tomato in the oven with olive oil, add it to the cooked beans and place in a blinder, add 1 tsp of olive oil season with salt 7 pepper as needed, and serve as a soup.

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

This two parter makes a great meal for a special occasion. If you like octopus, then you are going to love the way it tastes grilled and paired with this amazing salad! Looking for something that will impress your dinner guests, this is so easy, yet it sounds so impressive - and will taste incredible!

For the Tepary Bean Salad

Ingredients:

• 12 oz - cooked Tepary Beans
• 3 oz - red onion, diced small
• 3 oz - capers
• 3 oz - nopalitos, grilled and diced small
• 4 oz - heirloom tomatoes, large dice
• 2 oz - roughly chopped cilantro
• 1 oz - fresh lemon juice
• 3 oz - virgin olive oil
• salt and pepper

Directions:

Toss the tepary beans, red onion, capers, nopalitos, heirloom tomatoes and cilantro.Dress with lemon juice and olive oil and season with salt and pepper.

For the Octopus

Ingredients:

• 1-2 lb - Fresh Octopus, cleaned
• 1 Cup - olive oil
• 2 oz - lemon juice
• 1 oz - red wine vinegar
• 1 TSBSP - crushed garlic

Directions:

To clean octopus, cut tentacles away from head below the beak. Cut away and discard the beak, then turn the body inside out. Remove ink sac and internal organs. Rinse and drain well turn the body right site out. Place octopus in boiling salted water about 45 minutes-1 hour for 1-1/2# octopus. Check for tenderness by inserting a sharp knife into the thickest part of the meat, where the tentacles join the body. The knife should yield easily, like a cooked potato. Remove and cool the octopus and cut it into the tentacles with some body attached. Tossed in the olive oil, lemon juice, red wine vinegar and garlic. Grill over high heat so the octopus becomes a little crunch on the outside but tender on the inside. Slice, the octopus. Re-toss in some of it’s marinade and serve over the tepary bean salad.

Serves 4

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

Arizona, where we love Tepary Beans, is pretty hot in the summer.  A nice filling salad is often a great dinner solution.  What I really love about this recipe is that it can be served cold (think 115 degrees outside) or warm, when the weather starts to get crisp and cool.

Ingredients:

• 2-3 cups cooked tepary beans - drained
• 1 large cucumber - diced
• 2-3 Tomatoes - diced
• ½ cup diced onion
• ½ cup cilantro leaves
• Salt and Pepper to taste

Directions:

Combine all ingredients and serve warm or cold.

*Salsa can be added for a little extra zing (says Mike!)

Recipe from: Bill, a Farmer’s Market customer
photo credit: avlxyz