Indigenous to North America and were developed thousands of years ago by Native Americans to be drought-tolerant. Higher in protein and fiber than other beans (which are already packed), and calcium, what more can you ask for in a bean?  An appealing nutty sweet flavour completely different from other beans. The small beans plump up a bit but keep a meaty, dense texture. Excellent for use in salads, pot beans, dips, casseroles, soup, chili. Some recipes included! (80 Days)

Growing Tepary Beans & Recipes

As soon as the pods begin to turn brown and dry out (typically in mid-September to October), stop watering. When 80% of the pods on a bush are brown, harvest the entire plant, pulling or cutting it from the ground. The remaining green pods will continue to ripen after the harvest. Let the harvested plants continue to dry for a few days until all the pods are fully dried and brown. Place them on a tarp and stomp or hit the beans from the pods. The pods should burst open easily, allowing the beans to pop out. Rake away all stems and leaves, leaving the beans scattered on the tarp. Winnow to remove any remaining chaff, leaves, and sticks by throwing the beans into the air (allowing the wind will blow away the lighter chaff, while the heavier beans will fall back down to the tarp). Or, place beans in a colander and gently swirl so the chaff and debris falls through.


Tepary Bean Hummus with Chile de Arbol

This deeply spicy, smoky hummus is a warming twist on the staple spread. Serve with a plate of fresh vegetables for dipping or on toasted crostinis (recipe below) with caramelized onions and fresh cilantro. Sesame seeds can easily be replaced with equal portions of tahini and peanut butter can substitute for whole peanuts. If you prefer a milder dish, start with just 2-3 chiles de arbol.


  • 1 tablespoon + 1/4 cup of olive oil
  • 1 medium white onion, minced
  • 5 cloves garlic, lightly smashed
  • 8-10 chiles de arbol
  • 1/2 teaspoon black peppercorns
  • 5 whole cloves
  • 1 teaspoon oregano
  • 1/2 teaspoon dried thyme
  • 1/3 cup roasted peanuts
  • 1/4 cup sesame seeds
  • 1 cup of water
  • 1 1/2 cups cooked tepary beans (1 cup dry beans soaked overnight produces 3 cups of beans)
  • 1 1/2 teaspoons salt
  • Zest and juice of one lemon
  • 1/4 cup extra virgin olive oil

To make: Add 1 tablespoon of olive oil and saute onions and garlic in a medium-sized skillet on medium heat for 4-5 minutes, until the onions are lightly brown. Add the chiles de arbol, peppercorns, cloves, thyme, peanuts, and sesame seeds and cook stirring throughout for 2-3 minutes.

Simmer tepary beans in the water on medium-high heat for 5-7 minutes until the liquid is reduced by half, then add salt and stir in onion mixture.

Pour the mixture into a blender or food processor. Add the lemon juice and zest along with the remaining 1/4 cup of olive oil, and puree until smooth and consistent. If necessary drizzle additional water (a couple tablespoons at a time) and puree until smooth. Garnish with olive, oil and fresh herbs or toasted sesame seeds.



  • 1 baguette (8 to 10 ounces), sliced 1/4 inch thick
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper


Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.