Our Tepary bean ode to Cowboy Caviar, I enjoy eating this with chips as a dip or by the heaping pile on my plate with a bunch of meat and veg off the grill. If you need help cooking dry beans on the stove, visit this page to learn more about how we cook them!
To cook the Tepary Beans, use a pressure cooker and cook under high pressure for 43 minutes. If you don’t have a pressure cooker, soak the Tepary beans overnight and see the link in the recipe description for how to cook them on the stove. Drain beans once they are cooked and cool them in the fridge.
If you have fresh nopales available, make sure the spines have been cleaned off. In a medium pot, bring water to a boil. Chop the nopales into small pieces and add to the boiling water. Boil for 10 minutes. Drain the nopales of the water and rinse under cold water. This should remove any slimy texture.
For the Dressing
This dressing “recipe” is really a non-recipe as I’m not the best at actually measuring ingredients for dressings! But I have faith that you’ll be able to figure it out.
In a jar, combine some red wine vinegar, herbs, chile flakes, and garlic. Add 2x the amount of olive oil that you have of vinegar. Put a lid on the jar and shake well to combine. Taste and adjust ingredients depending on how strong you’d like herbs or vinegar, etc.
For the Salad/Dip
In a large bowl, combine drained tepary beans, diced tomato, diced bell pepper, diced cucumber, cooked and diced nopales, and corn. Mix well and season well with salt.
Pour in dressing and mix well to combine. Taste to adjust salt and dressing levels.
Eat with tortilla chips.
Recipe Note
Our favorite way to cook Tepary beans is to use an electric pressure cooker and cook them for 43 minutes without soaking.
