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Lilly’s Table

 
 
© Lillys-Table.com Photo of Tepary Beans
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Tepary Beans

 

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

Ingredients

  • 1 lb tepary beans
  • 1 chipotle pepper, or dried ancho pepper, optional
  • 1 clove garlic, minced
  • 2 tablespoons olive oil, or preferred vegetable oil
  • 1 onion
  • 1 cup winter squash, chopped small, such as delicata, butternut or similar
  • 1 bell pepper, finely minced
  • 1 cup tomato, chopped
  • 1½ teaspoon salt, or more to taste
  • 1 tablespoon cumin seed

Serving Size: 8 People

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Preparation Instructions

Soak the beans overnight. The next day, drain the soaking liquid and place in a pot with at least three times the amount of water, the chipotle and garlic. Bring up to a boil, and reduce to a simmer.

Mince up the vegetables at this time. Drizzle in half of the oil over medium heat. Saute the onions first. Once they are golden, add a splash more olive oil and the remaining vegetables. Once they are just tender, stir them into the beans.

Continue to simmer the beans another 45 minutes up to 2 hours as needed. As the beans become your desired tenderness, stir in the salt and spices. Simmer a few more minutes. Taste and adjust the spices as desired. Remove the chipotle if desired.