Tuesday, November 09, 2004
Tepary Bean Stew
(a co-worker asked for this after our Hallowe'en potluck, so I'm posting it here too.)
1/2 c. dry tepary beans
3 fresh basil leaves, crushed
2 bay leaves
1 sprig fresh rosemary
1/2 c. broken wild rice
1/3 c. black barley
1 lb small white boiling potatoes, cut into chunks
1 large tomato, large dices
1 large carrot, chopped into chunks
1/2 onion, large dices
1 clove garlic, diced
1/4 tsp. tumeric
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 to 1 tsp salt, to taste.
2 Tbsp. olive oil
dab of butter
Water as needed
Rinse and soak the tepary beans overnight or all day in a medium saucepan or casserole. Discard the soaking water, and cover with enough water that they can move around when it boils. Add basil, bay, and rosemary. Bring beans to a boil; cover and reduce heat to simmer. After about 1 hour, add the wild rice and barley. Cook for an additional 30 minutes, adding more water if necessary.
In a skillet, saute the garlic and carrots together in a dab of melted butter for about 5 minutes, then add to the saucepan. Don't use too much butter, just enough to barely coat the skillet. Separately saute the onion and potato and add to the saucepan. Add the diced tomato, olive oil and the remaining spices. Stir, cover, and cook for another 20-30 minutes. The beans should be tender and the rice should have split but still be firm.
The only place I know to get tepary beans is Native Seed SEARCH in Tucson.
Broken wild rice is available at Indian Harvest, and probably some grocery stores.
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(a co-worker asked for this after our Hallowe'en potluck, so I'm posting it here too.)
1/2 c. dry tepary beans
3 fresh basil leaves, crushed
2 bay leaves
1 sprig fresh rosemary
1/2 c. broken wild rice
1/3 c. black barley
1 lb small white boiling potatoes, cut into chunks
1 large tomato, large dices
1 large carrot, chopped into chunks
1/2 onion, large dices
1 clove garlic, diced
1/4 tsp. tumeric
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 to 1 tsp salt, to taste.
2 Tbsp. olive oil
dab of butter
Water as needed
Rinse and soak the tepary beans overnight or all day in a medium saucepan or casserole. Discard the soaking water, and cover with enough water that they can move around when it boils. Add basil, bay, and rosemary. Bring beans to a boil; cover and reduce heat to simmer. After about 1 hour, add the wild rice and barley. Cook for an additional 30 minutes, adding more water if necessary.
In a skillet, saute the garlic and carrots together in a dab of melted butter for about 5 minutes, then add to the saucepan. Don't use too much butter, just enough to barely coat the skillet. Separately saute the onion and potato and add to the saucepan. Add the diced tomato, olive oil and the remaining spices. Stir, cover, and cook for another 20-30 minutes. The beans should be tender and the rice should have split but still be firm.
The only place I know to get tepary beans is Native Seed SEARCH in Tucson.
Broken wild rice is available at Indian Harvest, and probably some grocery stores.
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