Tepary Bean Toppers
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.
Add 1/2 lb bacon crumbled to beans about 1/2 way through cooking.
Drain beans and put into bowl.
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
Mix well and serve over salad.
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.
Drain beans and add 3/4 cup salsa of your choice – mash beans and mix until smooth.
Add 1 small onion diced, salt and pepper to taste.
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.
Ingredients
Directions
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.
Add 1/2 lb bacon crumbled to beans about 1/2 way through cooking.
Drain beans and put into bowl.
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
Mix well and serve over salad.
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.
Drain beans and add 3/4 cup salsa of your choice – mash beans and mix until smooth.
Add 1 small onion diced, salt and pepper to taste.
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.