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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Tepary beans are native to the southwest. If you do not have them, substitute black, pinto or even red beans. They may take a bit longer to cook, but a crockpot or pressure cooker will speed things along. Once the beans are well underway, prepare the rice and bake up. Keep tightly covered in the warm oven until the beans are done. The salsa can be prepared at any point while both the beans and rice are cooking. This meal makes great leftovers, too.
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
Baking brown rice leaves you with a fluffy product that needs little attention. I love the flavor addition of carrots, but you certainly could leave them out. I use broth for a bit more flavor, but water is a reasonable substitute.
