Tepary Bean Salad
From Terrol Dew Johnson

1 cup cooked, drained, white tepary beans
1 cup cooked, drained brown tepary beans
¼ cup chopped cilantro
1 cup cumin vinaigrette (recipe below)
1 cup chopped red onion or scallions
1 cup cooked corn kernels
1 cup diced bell peppers (red, orange or yellow)
1 jalapeno, diced (optional)

Combine all dry ingredients. Add 1 cup of vinaigrette dressing.  Cover and refrigerate at least one hour before serving.  Toss well to combine.

Cumin Vinaigrette

1 cup cider vinegar
1 ½ teaspoon ground cumin
1 teaspoon fresh ground pepper, or to taste
1 tablespoon Dijon mustard
1 teaspoon minced garlic
½ teaspoon salt

Combine all ingredients except oil.  Whisk well.  Slowly drizzle in the oil, whisking constantly until smooth.

Source: http://www.heritagefoodsusa.com/heritage_recipes/fruits/grains.html 

O’odham White Tepary Bean Stew
Recipe from Frances Manuel

This rich, filling stew is ideal for slow cooking in a crock-pot!

1 cup of dried white tepary beans, rinsed and picked through.
10 cups of water
1 teaspoon of salt
1 pound of oxtails, beef short ribs, deer or rabbit.

1. Place beans, water and 1 teaspoon of salt in a stockpot.  Bring to a boil, reduce heat and simmer, covered, for one hour and a half.

2. Add meat to the bean mixture, cover and cook for one more hour, or until beans are tender and meat is falling off the bone.

Source: http://www.heritagefoodsusa.com/heritage_recipes/fruits/grains.html 

Layered Tepary Enchiladas

6 corn tortillas
2 cups cooked teparies
1 cup cooked corn kernels (about a 12-ounce box of frozen corn)
¼ cup chopped onion
1 can of tomato sauce, 8 ounces
Chili powder to taste
½ cup low-fat mozzarella cheese (optional)

Warm tortillas one by one briefly, until limp.  In a medium saucepan, combine teparies, corn, onion, and tomato sauce; heat.  Season to taste with chile.  Place tortillas on a plate, add a layer of bean mixture, then repeat twice, ending with beans.  Top with shredded cheese (optional).  Serve at once.

Source: The Tumbleweed Gourmet by Carolyn Niethammer, University of Arizona Press, 1987, p. 146. 

Tepary Bean Cooking Method
From Terrol Dew Johnson

To cook, rinse beans with water, pick out and discard any stones or broken pieces, place beans in a large pot and cover with water (8 cups of water to 1 cup of beans), and add 1 teaspoon of salt.  Partially cover and cook until tender - about two to three hours. They will double in volume. The cooked beans can be frozen and store well in the refrigerator for up to one week.  Leave them in the cooking liquid.  Delicious in bean salads, chili, and dips.  They can be used in place of any standard dry bean, such as pinto.