This deeply spicy, smoky hummus is a warming twist on the staple spread. Serve with a plate of fresh vegetables for dipping or on toasted crostinis with caramelized onions and fresh cilantro. Sesame seeds easily be replaced with eqmual portions of tahini and peanut butter can substitute for whole peanuts. If you prefer a milder dish, start with just 2-3 chiles de arbol.
An Italian spin on the classic red beans and rice, this dish works well with the toothsome texture of tepary beans. Plump and chewy jasmine rice is a beautiful accompaniment with this dish and is complemented further by small pad of butter melted over the rice just before serving.
2 tablespoons of olive oil
½ pound spicy sausage (about two large sausage links), sliced
1 pound of fennel, cored and thinly sliced
½ large sweet onion, diced
1 bay leaf
1 teaspoon crushed red pepper
½ teaspoon dried thyme
1 cup water
3 cups of cooked white tepary beans
1 1/2 teaspoon salt
2 cloves garlic, finely minced
1/4 cup of minced parsley
2 cups cooked rice (preferably jasmine)
In a large skillet add one tablespoon of oil on medium heat, saute sausage slices until lightly seared on both sides. Drain sausages onto a paper towel and reserve for later.
Add the fennel, onions, bay leaf, crushed red pepper, and thyme to the pan and saute for 12-15 minutes, stirring until the fennel is golden brown and almost caramelized. Add salt and garlic, saute for another minute. Add the water along with the cooked white tepary beans. Stir to combine and simmer on medium heat for 4-5 minutes. Add sausage and minced parsley. Serve with cooked jasmine rice.