Tepary Bean Salad with Nopales and Tomatillos

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During my recent trip to Tucson Arizona I was able to buy several bags of tepary beans from one of the local health food stores. This was one of the few items that I knew I had to purchase while in town. I’ve used tepary beans before but have trouble sourcing them in Berkeley. Why go to all the trouble for just legumes? Simple. These small beans hold their shape after they are cooked making them ideal for salads, pilafs and toasts. They range in colors from black to white to mahogany and are mildly sweet with a smooth and creamy texture.

Nopales are another ingredient that I’ve become quite partial to but don’t cook enough with it. They are tart, with a crisp texture and can be eaten both raw or cooked. Don’t let their prickly exterior put you off. You can find them sold at many Mexican stores with their thorns already removed.

Ingredients

• 1 c tepary beans, soaked overnight
• 3 garlic cloves, peeled
• 1 bay leaf
• 2 tsp salt, divided
• 2 Tbsp avocado oil
• 1 lb nopal paddles, thinly sliced
• 1 c small tomatillos, halved
• 1 Serrano chile, slices and de-seeded
  
• 3 Tbsp vinegar*
  
• 1 tsp oregano

Directions

1. Drain and rinse tepary beans. Transfer to a medium pot and cover with water by at least 2 inches. Add garlic, bay leaf and 1 tsp of salt. Cover and bring to a boil over medium high heat. Once boiling, reduce to a simmer and continue to cook until the beans are soft, about 1 hour. Drain, remove bay leaf and set aside.
   
2. In a large saute pan heat the avocado oil over medium heat. Add nopales, tomatillos, chile and the remaining 1 tsp of salt. Cover and saute for 10 minutes until the nopales have released much of their moisture and their color has changed to a darker green. Remove the lid and continue to saute for 5-10 more minutes until the liquid from the vegetables has evaporated.
3. In a large bowl mix beans, vegetables, vinegar and oregano. Taste and adjust seasonings. This dish can be served either cold or warm. I particularly like it with a slice of sourdough and some queso fresco crumbled on top. 

Serves: 4-6

Notes

• I love the flavor that the garlic used to cook the beans adds to the salad and I chose not to remove it. If you would like a stronger garlic flavor, consider sauteing 2 cloves of garlic along with the nopales. 
• I tested this recipe using Garden Heat Vinegar from Acid League but I think that apple cider vinegar would also work nicely. 
• No need to go to Arizona to get tepary beans! Ramona Farms ships these beauties all over the country. 
• An alternative way to prepare the nopales and tomatillos is to roast them at 400°F for about 25 minutes.