Traditional O'odham White Tepary Stew
Yield: 3 servings
Ingredients:
- 1 cup of dried white Tepary beans, rinsed and picked through
- 10 cups water
- 1 teaspoon salt
- 1 pound oxtails, beef short ribs, deer or rabbit
Directions:
Place beans, water, and one teaspoon of salt in a stockpot. Bring to a boil, reduce heat, and simmer, covered, for one and a half hours. Add meat to the bean mixture, cover, and cook for one more hour until the beans are tender and the meat falls off the bone.
This recipe is also perfect for cooking in a crockpot or slow cooker. Place all ingredients in the slow cooker and cook on medium or high for about 8 hours.
You can find Tepary beans at AJ's Fine Foods and Whole Foods.
Mesquite Flour Pancakes
Yield four servings
Ingredients:
- 1/3 cup mesquite flour
- 3/4 teaspoon baking soda
- One tablespoon of baking powder
- 1/4 teaspoon salt
- 1 1/2 cup buckwheat flour blend*
- Two cups buttermilk
- One egg
- Two tablespoons honey
- Two tablespoons of cashew butter
- 2/3s cup mashed banana
- 3/4 cup pure maple syrup
Directions
Combine dry ingredients in a large bowl. In a separate bowl, beat the remaining wet
ingredients except maple syrup. Add the wet mixture to the dry ingredients and mix until just moistened.
Lightly coat a griddle with oil or butter and heat to medium-low.
Pour 1/4 cup batter onto the griddle and cook until large bubbles form. Flip and cook the other side
until golden brown. Serve with Maple syrup
*Buckwheat Flour Blend:
- 1 lb buckwheat cereal
- Five tablespoons flaxseed
- 1/2 cup tapioca.
Combine all ingredients in a food processor and pulse until flour-like (about 2
minutes).
Sonoran Granola
Yield four servings
Ingredients
- 8 cups of dry oats
- 1/2 cup of mesquite flour
- Four cups of shredded coconut
- Four cups sliced almonds
- Four cups raw nuts
- One cup honey
- 1/2 cup maple syrup
- One cup of avocado oil
Instructions
Chop nuts into pieces. Combine oats, coconut oil, and all nuts, and mix well.
Combine honey, syrup, and oil and blend well. Mix the oil mixture and dry ingredients carefully.
Bake at 325F on sheet pans lined with parchment paper, stirring every 5 minutes, for 15 minutes or
until golden. Let cool. Add chopped dried fruit.
Prickly Pear BBQ Sauce
Yield four servings
Ingredients
- 1 cup white onion, chopped
- 1/2 cup whole garlic
- 1/4 cup whiskey
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- Four cups of chili sauce
- Two tablespoons of agave syrup
- Two tablespoons coffee
- Two tablespoons of red chili powder
- Two tablespoons of granulated garlic
- Two tablespoons of smoked paprika
- Two tablespoons of cayenne pepper
- One tablespoon of cumin
- Two tablespoons of soy sauce
- One cup of prickly pear syrup
Instructions
Sauté onions and garlic until caramelized. Add whisky and apple cider vinegar and cook until
reduced by half. Add chili sauce and all remaining ingredients and cook for 2-4 hours over low
heat, stirring every 15 minutes.
Super Seed Chocolate Bark
Yield four servings
Ingredients
- 2 cups semi-sweet or dark chocolate
- One-quarter cup of hemp seeds (also called hemp hearts)
- 1/4 cup pumpkin seeds (shelled)
- 1/4 cup roasted sunflower seeds (shelled)
- 1/4 to 3/4 teaspoon flaked sea salt
Instructions
Line a baking sheet with parchment paper and set aside. Stir the majority of seeds (3/4s of
each) into melted chocolate, saving the rest of the nuts to sprinkle on top. Spread the mixture
evenly onto the prepared baking sheet, then sprinkle the reserved seeds and the salt over the
top. Gently press the seeds and salt into the chocolate so they stick. Place the bark in the fridge
or freezer for at least 20 minutes until completely cooled and set. Break it into roughly 24 pieces.