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/

You may be asking, what is Farro? And do I want to make a soup with dandelions and farro? Farro is a wheat (also called emmer) that has been grown in the Middle East for centuries. It was actually one of the first domesticated plants! Farro was standard fair for the Roman Legions (healthy and strong!)

Now that you know what farro is, you might still be stuck on “why would I ever eat a dandelion?” Well did you know that dandelions are high in potassium, calcium, and both Vitamins A and C? Add this with the farro and tepary beans, and you have a tasty and incredibly healthy meal that will both warm and nourish the whole family!

Ingredients:

• 1 pound farro
• 1/2 pound tepary beans, rinsed
• 2 tablespoons sea salt, divided use
• 5 cups vegetarian stock or broth
• 4 tablespoons extra-virgin olive oil, divided use
• 2 cloves garlic, diced fine
• 1/2 pound dandelion greens

Directions:

Add farro to 1 1/2 quarts cold water in a stockpot. Bring to a boil, reduce and simmer for about 25 minutes or until done. Meanwhile, fill a stockpot with water, and add beans and 1 tablespoon salt. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 hours. Allow cooked beans to cool slightly and drain. Remove half and puree in a food processor or blender. In a large stockpot, combine whole and pureed beans with farro. Adjust salt and, if needed, add additional tablespoon of salt. Add vegetarian stock and simmer gently. Heat a saute pan on medium heat. Lightly coat with olive oil. When hot, add garlic and saute until light brown, 2 to 3 minutes. Add dandelion greens and saute for about 5 minutes. Divide greens evenly and place in 4 soup bowls. Pour bean-farro mixture on top. Sprinkle with remaining olive oil and serve immediately.

Makes 4 servings.

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