Tepary Bean Toppers

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Salad Topper:

  1. Slow cook 1 lb. white tepary beans in a crock pot with 4 quarts of water and 2 quarts of chicken vegetable broth for 10 hours or until soft.
  2. Add 1/2 lb bacon crumbled to beans about 1/2 way through cooking.
  3. Drain beans and put into bowl.
  4. Add:
    • 2 tbsp oregano
    • 3 cloves of garlic minced
    • 2 bay leaves (remove before serving)
    • 2 tsp crushed red pepper
    • 1 tsp black pepper
    • 1 tsp cumin
    • 1 tsp salt
  5. Mix well and serve over salad.

Pizza Topper:

  1. Slow cook 1 lb of brown tepary beans in a crock pt with 4 quarts of water and 2 quarts of vegetable broth for 10 hours or until soft.
  2. Drain beans and add 3/4 cup salsa of your choice – mash beans and mix until smooth.
  3. Add 1 small onion diced, salt and pepper to taste.
  4. Layer Tepary/Salsa mixture onto pre-cooked pizza shell or English Muffin with shredded cheese and bake in 325 degree oven until cheese is melted and bubbly.

Recipe courtesy of Velvet Button