The small tepary beans that grow in the harsh, dry American Southwest are an heirloom variety that has been cultivated and harvested wild by countless generations of Native people in the region. The Diné (more commonly known as the Navajo) seed savers even protected them during the Long Walk of 1864, a brutal forced march to eastern New Mexico, hiding the beans in their clothing. This is an amazing bean that can withstand and even prosper in the most extreme heat and drought. The white variety I use here is slightly sweet and nutty, while the brown variety has an earthier flavor. The combination of white and brown tepary beans is both visual and flavorful, but you could also simply use 2 cups of one variety of tepary bean. Top the beans with roasted turnips and winter squash for a satisfying vegan meal, or pair them with bison pot roast, roast turkey or other meat. Featured in: Sean Sherman’s 10 Essential Native American Recipes.
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Serving Size: 1 recipe (50g) | ||
Recipe Makes: 1 | ||
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Calories: 134 | ||
Calories from Fat: 123 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 577mg | 20 % | |
Potassium 51.2mg | 1 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.7g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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