The Brown Tepary Bean was an essential part of the diet of Pima Indian. The earliest native settlers grew Teparies for thousands of years in Arizona, but it is almost lost.
A highly drought tolerant plant, the Tepary bean is also a protein dense and rich in fiber domesticated bean that has the lowest glycemic index that measures around 30. Soy beans are the only other bean with as much protein. It is more nutritious than its fellow kidney and pinto and unlike other bean varieties it grows well in the hottest days of summer.
Some say that they have a nutty flavor and taste like the desert itself. The wild Tepary beans of our native ancestors were frail but the native people did their best to cultivate a stronger and more sturdy pod. This not only yeilded bigger beans but improved disease resistance and tolerance to heat. Tepary beans are enhanced by herbs such as cumin, garlic sage, bay, oregano and thyme. You will want to soak these beans overnight. Rinse and add more water to boil in a covered pot. When the water has reached a boiling point, reduce down to simmer, cook for about two hours or or until beans are tender.
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$10.00
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