Jenise wrote:Robin, I completely missed this thread, only found it now while looking for zeros. So what did you decide to do? Those wonderful sticky, meaty little teparies would have made a fabulous vegetarian white chile/cassoulet kind of dish.
I kept things pretty simple ... I cooked the teparies all alone, in their own soaking water with nothing else, not even salt (it may be superstition, but I think it's best not to salt beans until late in cooking), mainly so I could see what they were like.
While they were cooking, I roasted a couple of nice big, green, juicy poblanos, skinned them and diced them. Chopped onions and garlic and browned them in a little olive oil, then put the onions, garlic and oil and the diced roast poblanos in with the beans just for the last half-hour of cooking, after most of the liquid had been absorbed.
I liked the flavor of the result, although I was a little surprised to find that the poblanos - which were pretty darn piquant raw - were pretty darn "delicate" in the finished product.
I wouldn't have called the teparies "sticky," by the way - do you mean like arborio rice or what? I thought the little fellas stayed surprisingly <i>al dente</i>. Not raw or even crunchy, they were definitely done, but this batch at least maintained their integrity - even after storage and reheating the next day, they never reached what I'd call a "creamy" stage.
Anyway, I love Rancho Gordo and am in your debt, and the forum's, for introducing me to them. I've been through my first order of three now (cannellini, flageolets and these white teparies), and have a second order of five different kinds on the way.