tepary bean salad with red pepper
(1 rating)
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!
(1 rating)
yield
4 -6
prep time
15 Min
cook time
2 Hr 30 Min
method
Stove Top
Ingredients For tepary bean salad with red pepper
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1 ctepary beans (white, brown or mixed)
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1/2 mdonion
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1 clovegarlic, smashed
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1bay leaf
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1/2 cred bell pepper, diced
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1/4 csweet onion, diced
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2-3 Tbsplemon juice
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2 Tbspolive oil
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1/2 tspgarlic salt
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1/4 tspfreshly ground pepper
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1 tspdried thyme leaves
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1/2 tspground cumin
How To Make tepary bean salad with red pepper
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1Rinse 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.
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2Mix beans with all other ingredients in a bowl. Refrigerate for a few hours before serving.
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