A fresh and tasty bean dip that will please everyone! The cumin brings this dip out of the hordes of endless dips that all taste the same. The fact that this dip is made of healthy tepary beans and no dairy means that it’s great for any occasion, and for your vegan friends.

Ingredients:

• ¾ cup dried tepary beans
• 1 tablespoon fresh lemon juice
• 1 large clove garlic, finely chopped
• 1 teaspoon olive oil
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• pinch dried red pepper
• additional pinch dried oregano

Directions:

Sort and rinse beans and place in one quart of cold water in a lidded pot. Soak in refrigerator for 12 hours or overnight. After soaking, drain beans and place in lidded pot with another quart of water. Simmer, covered, one to two hours or until tender. Drain excess liquid from beans and refrigerate overnight. Puree beans, lemon juice, garlic, olive oil, cumin, and oregano until smooth. Transfer mixture to a serving bowl and sprinkle with dried red pepper and additional oregano. Serve with crackers, crudités, or pita chips. Makes about 1-1/4 cups.

Recipe from: http://www.tucsoncsa.org

Tired of all the spicy dips and salsas?  Try out this sweet bean dip for a fresh change.  Served with apple slices, this guilt free snack will be a great addition to any summer party!

Ingredients:

• 1 Cup White Tepary beans
• 2 Tbsp Olive Oil
• 1 Tbsp Honey
• 1 tsp each - Cumin seeds, Coriander seeds
• 1/4 tsp each - cinnamon, nutmeg, allspice
• 6 cloves
• 1/4 c reserved liquid from beans

Directions:

Soak beans. Cook in crock pot on high for 6-8 hrs, till beans are tender. In a mortar & pestle or spice grinder - crush spices. In a food processor, mix beans and spices and liquid ingredients. Chill & Serve w/ apple slices.

Recipe from: Steve, a Farmers Market Patron

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