Herbed Tepary Bean Dip

August 5, 2006

Herbed Tepary Bean Dip

Cynthia Bower; contributed by member Mary Ann Clark, from her recipe compilation (along with Shannon Scott), From Furrow to Fire: Recipes from the Native Seeds/SEARCH Community (2005)

¾ cup dried tepary beans
1 tablespoon fresh lemon juice
1 large clove garlic, finely chopped
1 teaspoon olive oil
½ teaspoon ground cumin
¼ teaspoon dried oregano
pinch dried red pepper
additional pinch dried oregano

Sort and rinse beans and place in one quart of cold water in a lidded pot. Soak in refrigerator for 12 hours or overnight. After soaking, drain beans and place in lidded pot with another quart of water. Simmer, covered, one to two hours or until tender. Drain excess liquid from beans and refrigerate overnight.

Puree beans, lemon juice, garlic, olive oil, cumin, and oregano until smooth. Transfer mixture to a serving bowl and sprinkle with dried red pepper and additional oregano. Serve with crackers, crudités, or pita chips. Makes about 1-1/4 cups.

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