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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Soak the beans overnight. Mix the dough, wrap and chill. Start simmering the beans. Mince and saute the vegetables for the beans and empanadas at the same time. As the beans and veggies simmer. Roll out the dough, cut into circles, fill, fold and pinch together. As the empanadas back make the salad.
My dear friend Sara Jones created these empanadas especially for our 2011 Tucson Food Day. They dough and filling are both simple to create. If you have kitchen helpers, an assembly line will bring these together easily. They also freeze well raw to be enjoyed as a main dish for quick dinners on busy fall days.
Tepary beans are native to the Southwest and are a beautifully textured drought resistant bean. They can be a challenge to find in regular stores, so either buy them online or use dry small white, navy or even black beans instead.
Created by Sara Jones for Tucson Food Day
The dressing is cinnamon-spiced and simple to toss together. Raw or candied pecans can be used in this recipe. Candied are easy to purchase or try making them from scratch by following our simple recipe for Citrus Candied Pecans.
