Beans are a low-cal, fiber-rich source of protein. This Black Tepary Beans recipe is indigenous to the Sonoran Desert and its original people. It is a delicious vegan and gluten-free meal guaranteed to contribute to a feeling of satiety.


1-pound black tepary beans, dried

Water for soaking

4 cups vegetable broth

2 cups water

1 jalapeno, finely diced

3 cloves garlic, minced

1 tablespoon dried epazote * (may substitute with dried Mexican oregano

1 large onion, diced

1 4-ounce can tomato paste

½ lemon, juiced


1 medium avocado, sliced

½ cup chopped fresh cilantro

3 stalks green onions, sliced


Place black tepary beans in a bowl and cover with water. Drain water. Soak overnight (about 8 hours), or quick soak for 1 hour in boiling water.

Place soaked drained beans in an instant pot or regular pot.  Add broth, 2 cups fresh water, jalapeno, garlic, epazote (or Mexican oregano), onion, and tomato paste to the container.

Fasten the lid on the Instant Pot and make sure the valve is set to the sealing position. Use the high-pressure mode and set the cooking time using the plus and minus button to 1 hour.

If there is no instant pot, bring beans to a boil in a regular pot, stir, and lower heat to simmer. The beans will take about an hour to cook on simmer. Check periodically and stir.

When cooking is over, use the quick release to release the pressure from the Instant Pot.

Open the lid, stir the lemon juice, and transfer the beans to a serving dish.

Top with avocado slices, cilantro, and green onions, if desired. Serve immediately with corn tortillas if desired.

Makes 12 servings


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