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

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

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