Origin: The name Tepary is said to come from the Sonoran Desert Native American word pawi, meaning ‘bean.’ Papago tribal lingo would use the phrase t’pawi, meaning ‘it is a bean.’
Cooking: Whether brown or white, the Tepary is sweet and delicate. Try them both, compare. The beans are small, but lend themselves well to any recipe where more commonly known beans are specified. Try using in soups, make refried beans, salads, try them on their own…beware although the bean is small, it does not necessarily cook quicker than other dried beans, allow a reasonable amount of cooking time.
Growing: Famously drought tolerant and early to produce amongst native tribes, these beans were one of the first crops to produce each season, making them of paramount importance. Please help keep the heirloom strain alive.
Read more about Tepary beans in this classic article, published in Mother Earth News in the 1980s.