Try this salsa over green corn tamales, cheese enchiladas, or with calabacitas (zucchini or summer squash cooked with chiles, onion, garlic, tomatoes, and lime juice). Of course, it’s also wonderful with chips.

Ingredients:

• 1 cup cooked tepary beans
• 1 small jar (6-ounce) nopalitos
• 1 can (10-ounce) corn, drained, or about 2 ears of fresh corn cut from the cob
• 5 medium, ripe tomatoes, diced
• 1 small red onion, diced
• 2-3 cloves garlic, minced
• 2-6 fresh chilepequíns or chiletepíns, finely minced (or to taste)
• 1 teaspoon blended chili powder
• 1/2 teaspoon cumin powder
• 1/3 cup fresh cilantro, minced
• Juice of 3 small limes (or 1 large lemon)
• Pinch of salt (optional)

Directions:

In a large bowl, mix all ingredients together well and refrigerate for an hour or so (to let the flavors marry) or serve immediately with hot corn tortillas or chips.

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

photo credit: Luke Wisley

Some of us like to walk on the wild side! Now spicy can mean something different to everyone, which is why I love flexible recipes that allow me to turn up the heat, or keep it a more mellow, but still flavorful recipe.

Ingredients:

• 1 Cup Brown Tepary beans
• 2 Tbsp Olive Oil
• 1 tsp each - Cumin seeds, Coriander seeds
• Cayenne & chili powder to taste
• 2 Tbsp Organic Sour Cream or spoonfuls to taste
• Organic Jack Cheese
• 1/4 c reserved liquid from beans - as necessary for creaminess/texture

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

I like best served warm w/ melted cheese and chips!

Recipe From: Bill - A Farmer’s Market Patron
photo credit: stu_spivack