Tepary Bean Toppers

Tepary Bean Toppers

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
6

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.

7

Drain beans and add 3/4 cup salsa of your choice – mash beans and mix until smooth.

8

Add 1 small onion diced, salt and pepper to taste.

9

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.

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Ingredients

Directions

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
6

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.

7

Drain beans and add 3/4 cup salsa of your choice – mash beans and mix until smooth.

8

Add 1 small onion diced, salt and pepper to taste.

9

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.

Tepary Bean Toppers

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