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

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

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