Tepary Bean Salad with Red Pepper

Carolyn Haas

By
@Linky1

I brought some Tepary Beans home from Arizona. They are a variety of bean that has been cultivated in the southwest since ancient times. This recipe is my adaptation of Michelle Dudash's recipe from her blog. It can also be made with other kinds of beans.
I did not count the overnight soaking in preparation time, fyi!


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

1 c
tepary beans (white, brown or mixed)
1/2 medium
onion
1 clove
garlic, smashed
1
bay leaf
1/2 c
red bell pepper, diced
1/4 c
sweet onion, diced
2-3 Tbsp
lemon juice
2 Tbsp
olive oil
1/2 tsp
garlic salt
1/4 tsp
freshly ground pepper
1 tsp
dried thyme leaves
1/2 tsp
ground cumin

Directions Step-By-Step

1
Rinse and sort through beans. Soak in water overnight.
Drain, put in pot with 6 cups water, onion, garlic and bay leaf. Cook for about 2 hours, until beans are soft. Drain, discard onion, garlic and bay leaf. Rinse with cool water.
2
Mix beans with all other ingredients in a bowl. Refrigerate for a few hours before serving.

About this Recipe

Course/Dish: Other Salads, Salads
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Heirloom