tepary bean salad with red pepper

Name: Tepary Bean Salad with Red Pepper
Prep time: 15 min
Cook time: 2 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1 cup(s) tepary beans (white, brown or mixed); 1/2 medium onion; 1 clove(s) garlic, smashed; 1 - bay leaf; 1/2 cup(s) red bell pepper, diced; 1/4 cup(s) sweet onion, diced; 2-3 tablespoon(s) lemon juice; 2 tablespoon(s) olive oil; 1/2 teaspoon(s) garlic salt; 1/4 teaspoon(s) freshly ground pepper; 1 teaspoon(s) dried thyme leaves; 1/2 teaspoon(s) ground cumin

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Carolyn Haas

Whitewater, WI

Updated on Apr 30, 2015

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!

Rate

prep time 15 Min

cook time 2 Hr 30 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

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

How To Make tepary bean salad with red pepper

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.

Step 2

Mix beans with all other ingredients in a bowl. Refrigerate for a few hours before serving.
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