Nothing like a hearty stew to fill and warm you up! This tasty meal is also gluten-free!

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/

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

This two parter makes a great meal for a special occasion. If you like octopus, then you are going to love the way it tastes grilled and paired with this amazing salad! Looking for something that will impress your dinner guests, this is so easy, yet it sounds so impressive - and will taste incredible!

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