1 cup cooked *tepary beans
1 cup cooked **Native wild rice
1 bunch greens: quelites (lambs quarters), spinach, mustard greens
2 cloves garlic, minced
1 - 2 Tbsp. Apple Cider Vinegar
1/2 cup water OR vegetable stock
avocado OR olive oil
Desert Spice Blend
8 dried ***cholla buds
1 tsp. whole cumin seeds
1 tsp. Mexican oregano
2 chiltepin peppers
1 tsp. black peppercorns
1 tsp. smoked paprika
Mise En Place
In a coffee grinder designated for spices, or using a large mortar and pestle, grind your whole spices and cholla buds. Place in a small bowl and add the smoked paprika. Set aside.
In a large sauté pan on medium heat, warm avocado or olive oil. To the pan, add garlic, greens, wild rice and tepary beans. Stir. Add your spice blend and stir until the greens begin to wilt. Add water or stock, and continue stirring until the greens are completely wilted. The dish should be very aromatic and almost done.
Add the apple cider vinegar, and salt to taste.
This nutrient dense dish is a favorite in my family...enjoy!
*Tepary Beans are indigenous to Southern Arizona and Northern Mexico. They are sweet, delicate, and are jam packed with protein! They go by different names depending on the language of the tribe. For this recipe I used white tepary beans, and they can be found at TocaOnline.org or RamonaFarms.com.
**Cholla Buds are also indigenous to Southern Arizona and Northern Mexico. They are nutrient dense and reminiscent of asparagus and okra. They can be found through TocaOnline.org.
***Native Wild Rice can be found through NativeHarvest.com
Felicia Cocotzin Ruiz, LLC