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

Strange as it may sound, tepary beans are excellent in desserts.  No one will ever suspect that these brownies, which are moist and delicious are also a much healthier alternative to regular brownies.

Ingredients:

• c Brown tepary beans; cooked
• 1/2 c Carob powder
• 3/4 c Mild honey
• 1/4 c Margarine; melted
• 1/2 c Flour, all-purpose
• 1/2 c Walnuts, chopped
• 1/2 c Raisins (optional)
• 2 ea Eggs; well beaten
• 1 1/2 ts Vanilla essence
• 1/2 ts Salt

Directions:

Butter an 8 inch square pan. Line with waxed paper and butter the paper. Whirl the tepary beans in a food processor until smooth. In a large bowl, mix the processed beans with rest of the ingredients. Spread in prepared baking dish. Bake at 325 degrees F for 30 to 35 minutes. Cool, before removing from the pan. Peel off waxed paper and cut into squares. Makes 16 2-inch squares.

Recipe from: http://www.recipe-cookbook.co.uk

photo credit: jgodsey

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