• 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

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/

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

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

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

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

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

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

Ingredients:

• 4oz of Barn Goddess Goat Cheese–Garlic or Fiesta are best
• 4 bell peppers seeded and caps off
• brown rice simmered in tomato sauce until fully cooked
• ground beef ( optional)
• extra tomato sauce spiced as you like it

Directions:

In a bowl mix meat, beans, rice and a little tomato sauce.  Stuff each pepper and set upright in a pan for the oven or on top of the stove for slow simmer.Top with one ounce of goat cheese for each pepper. Fill bottom of pan to at least 1 inch level with tomato sauce. Place in oven or on stove top and bake/simmer until chilies are tender. Place under broiler to brown the top and cheese for a few minutes –5 is good.

Recipe from: http://chileacres.com

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