We actually grew the Tepary Beans. These beans are native to the Southwestern US and Mexico and have been grown here since Pre-Colombian times. These little orange beans are delicious and can be used like any other dried beans after soaking. You can use other dried beans such as Navy beans in their place if you can't find the Tepary Beans. You can double the recipe if you are using a 6 Quart or bigger crock pot.
- 1⁄2 lb dried tepary beans (soaked over-night)
- 1 small potato (small-diced)
- 1 carrot (diced)
- 1 onion (diced)
- 1 stalk celery (diced)
- 1 (14 ounce) can tomato sauce (use a small can)
- 2 tablespoons vegan margarine
- 3 slices turkey bacon (cubed)
- 1 small dried chili (optional)
- 1 bay leaf
- salt and pepper (to taste)
- Saute the turkey bacon until it's soft but not crisp. Remove from pan and set aside.
- You will have very little grease from the bacon so add the vegan margarine to the fry pan and saute the carrot, onion and celery until tender crisp.
- Drain the Tepary Beans and rinse them well.
- Put the sautéed turkey bacon, vegetables, beans, pepper and bay leaf into your crock pot. Fill to within 2 inches of the top with water.
- I considered using soup broth but remembered that tomato will inhibit the beans cooking, so water is a better choice here.
- Remembering this will bubble up so you don't want to over fill the crock.
- It should take about 6-8 hours to cook the beans to the soft stage. If think you will need to cook the beans longer add your water at the beginning of the cooking cycle.
- After 6 or 7 hours check the beans for softness. If you are happy with them then add the tomato sauce and cook for 30 minutes more.
- Don't add the tomato sauce before hand as it will stop the beans from getting soft.