Tepary (Bean) Dip: Submitted by: Marguerite Martin | Date Added: 1 Oct 2011 Ingredients:

2 cups tepary beans
6 cups water
1 bay leaf
fresh thyme sprigs
1 sweet yellow onion, diced
1 teaspoon cumin
3 cloves garlic
teaspoon coriander
teaspoon fennel seed

Cooking Instructions:

1) Soak beans, simmer until tender. Cool strain, reserving liquid.

2) In food processor puree all ingredients, except the bay leaf, to make a paste. Add cooking liquid to get the consistency you like.

Marguerite Martin adapted rom Rancho Gordo Beans recipe from The Sabastian Restaurand at Kemper Art Gallary

Recipe provided by: Recipes from Meg and Bob with Family and Friends © 2022