BOUNTY GARDENS

Ingredients

• 2 cups dried brown Tepary beans, sorted and rinsed
• 8 cups filtered water (plus additional for soaking)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons cold-pressed olive oil or traditional animal fat
• 2 teaspoons sea salt (added after beans are tender)
• 1 teaspoon dried Mexican oregano
• 1 teaspoon ground cumin
• 2 bay leaves
• 1-2 dried chili peppers (optional, for mineral absorption)
• Fresh cilantro for garnish

Directions

1. Sort beans carefully, removing any debris, then rinse thoroughly. Cover with filtered water by 3 inches and allow to soak overnight (8-12 hours). This traditional preparation reduces phytic acid and improves mineral bioavailability. Drain and rinse before cooking.
2. In a heavy-bottomed pot, heat olive oil over medium heat. Sauté onions until translucent (5-7 minutes), then add garlic and cook 1 minute more.
3. Add soaked beans, 8 cups fresh filtered water, bay leaves, dried chili peppers (if using), oregano, and cumin. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2-3 hours until beans are tender but not mushy.
4. Add sea salt only after beans are fully tender—adding salt earlier can toughen the skins. Simmer uncovered for the final 15-20 minutes to thicken the broth slightly.
5. Remove bay leaves and chili peppers. Serve hot garnished with fresh cilantro.