This is from a file stored long ago on a hard drive. I've made some updates including chile powder, cumin, epazote, chipotle pepper and sauce, enchilada sauce, and green chili peppers. Adding another meat along with the bacon would be good as well.
Ingredients
- 2 Cups Tepary beans, soaked
- 1 Clove Garlic, diced
- 6 Cups Beef stock
- 3 Cups Tomatoes (or 1 large can, preferably Muir Glen Diced - include the liquid from the can)
- 4 Slices bacon, diced
- 1 Tbs Chile powder
- 1 Tbs Cumin
- 1 Tbs Epazote, powdered
- 1 Diced chipotle pepper and 1 or 2 Tbs of the sauce from the can
- 1/2 cup + Enchilada sauce
- 10 Oz (at least) Green chili peppers, diced
- 1 medium Onion, chopped
- 1 cup Celery, diced
- 2 Carrots, sliced
- 1 Tsp Garlic salt
What to do with them...
- Drain soaked beans and bring to a boil in a big pot. When tender, fry bacon until limp. Remove bacon; add onion, carrots, celery, and garlic and saute
- Add bacon, tomatoes, juice, and the remaining spices. Cook for about 1 minute
- Add beans and cook another hour until beans are mealy tender
- Serve with flour tortillas or fresh frybread. Dried red chile pepper may be stirred into the pot during the last 10 minutes
Serves 6
- Original Recipe
- From Native Seeds SEARCH
Ingredients
- 1 lb dried tepary beans
- 1 small onionchopped
- 2 cloves garlicminced
- ½ tsp ground cumin
- ¼ tsp Mexican oregano
- salt and pepper to taste
- 3 qts chicken or vegetable stock
Optional Ingredients
- 2 chipotle chiles
- 3 carrotschopped or grated
- 3 stalks celerychopped
- 1 can diced tomatoes
- 2 red bell pepperschopped
- 2 cups cholla budscooked
- 1 lb chicken, pork, deer, or beef cubed and browned in a separate skillet
What to do with them...
- Cook white or brown beans according to instructions.
- Drain and add beans to chicken or vegetable stock for more flavor.
- Add any/all of the optional ingredients based on what you have on hand.
- Simmer everything together for at least 1 hour before serving.