Sounds delicious. Thanks for posting.
About 7 or 8 years ago I learned about tepary beans from a 60-minutes segment on the high rate of obesity and diabetes among the Pima Indians in southern Arizona. The tepary bean was an important part of the traditional Pima Indian diet, until they were forced to adopt a processed food diet when in the 1870's the U.S. government cut off their water irrigiation supply by re-routing the water away from the Pima's land toward the farms and homes of white settlers. As a result they had no way to grow their own traditional foods (beans, squash, watermelon, pumpkins, wheat, and other plant foods), and they suffered a massive famine and fell into poverty for 40 years. The U.S. government eventually stepped in and provided them with sacks of white flour and sugar, canned foods, peanut butter and other commercially processed foods. As a result, today, these people, who call themselves the Tohono O’odham, have the highest rate of diabetes in the world.
At the time of the airing of the 60 minutes segment I saw, they were beginning to get their irrigation back, and have been returning to growing some of their traditional foods again, in an effort to combat the high rates of diabetes among their tribe. They had to get tepary bean seeds from a seed bank at the University of Arizona because the seeds had been completely lost from the culture.
The tepary bean has been studied and found to be most helpful for people with diabetes because it has one of the highest amounts of protein of all beans and the lowest glycemic index (the rate at which a food raises blood sugar levels), about 30. To give you a comparison, the glycemic index of peanuts and broccoli is 15, and unsweetened apple juice is 40. Refined sugar has a glycemic index of 64.
Teparies have a “dark” pleasantly earthy taste. They go beautifully with cumin, and with garlic and coconut oil and chilies as well as with pungent herbs such as sage, bay, oregano and thyme. Basically, they go best with the seasonings indigenous to the Southwestern U.S. and northern Mexico.
I can't wait to try your recipe!