Grown during the blistering hot summer of the Sonoran Desert, tepary beans are one of the most heat and drought resistant crops in the world. The same adaptations that allow them to thrive in harsh desert conditions make them incredibly healthy. They are extremely high in protein and very low on the glycemic index (29). As a result, they help regulate blood sugar levels and are particularly good for diabetics and others concerned about he impacts of simple carbohydrates on their health. Delicious in bean salads, chill, and dips, tepary beans can be used in place of any standard dried bean.
Basic Cooking Instructions
Two main varieties of tepary beans are grown by the Tohono O’odham: the brown tepary bean has a rich, earthy flavor, while then white beans have a slightly sweet flavor. Tepary beans can be used in bean salad, pureed for dips, used in cassoulets or stews or in place of any other dry bean. To cook, rinse beans with water, pick out an discard any stones or broken pieces, place beans in a large pot and cover with water (8 cups of water of one cup of beans) and add 1 teaspoon of salt. Partially cover and cook until tender, about two to four hours. Once cooked, they will double in volume. The cooked beans can be frozen and store well in the refrigerator for up to one week (leave them in the cooking liquid). Delicious in bean salads, chili and dips.