Description
A signature of Kickapoo chef Crystal Wahpepah’s and a mainstay of her eponymous restaurant Wahpepah’s Kitchen in Oakland, this hearty yet light bowl is anchored by squash, hominy, and tepary beans, a climate-ready legume indigenous to the Sonora Desert, where it evolved to take drought in stride. You can easily make substitutes in this recipe according to what’s in season, like strawberries in spring, blueberries or peaches in summer, or marinated hibiscus flowers and pomegranate seeds in winter.
Ingredients
Scale
- 1 cup white tepary beans (see note)
- 4 1/2 tsps salt, divided
- 1 small (3-5 lbs) Buffalo Creek squash, peeled, seeded, and cubed (see note)
- 4 tsps olive oil, divided
- 1/2 tsp freshly ground black pepper
- 1/2 cup dried yellow or white hominy
- 1 cup tricolor quinoa
- 1 lb kale
- 1 large red onion, chopped
- 1 cup fresh blueberries and raspberries
- 1 cup raw sunflower seeds
- 1 cup chopped raw walnuts
- 1 Tbsp puffed amaranth, for garnish
- 1/2 cup Maple Oil, for serving
- 1/2 cup Chili Oil, for serving
Instructions
- Rinse and sort the tepary beans, and soak them in enough water to cover for 1 hour prior to cooking. Drain the beans well, then fill a large saucepan with 8 cups of water, 1 teaspoon of salt, and the beans. Bring the water to a boil over high heat, then reduce the heat to low. Cover and simmer the beans for about 2 hours, until tender. While the beans cook, prepare the other ingredients. Once the beans are done, drain them through a sieve or colander, and cool.
- Preheat the oven to 350°F. Toss the cubed squash in 2 teaspoons of oil, 1 teaspoon of salt, and the pepper in a bowl, spread in a single layer on a baking sheet, and roast for 15 to 20 minutes, until tender and lightly browned.
- Bring the dried hominy, 1 teaspoon of salt, and 4 cups of water to a boil in a large saucepan over high heat. Reduce the heat to low, cover, and simmer the hominy for 45 minutes, or until tender. Drain and cool.
- Rinse the quinoa in a fine-mesh sieve under cold running water for at least 30 seconds. Drain well. Bring the quinoa, 1/2 teaspoon of salt, and the remaining water to a boil in a medium saucepan over high heat. Reduce the heat to low, and let the quinoa simmer for 15 to 20 minutes, until all the water is absorbed. Remove the pan from the heat, cover, and let the quinoa rest for 5 minutes. Fluff the quinoa with a fork before serving.
- Rinse and pat dry the kale. Remove the stems and coarsely chop the leaves. Heat the remaining 2 teaspoons of oil in a large deep-sided skillet over medium-high heat. Toss the kale in the skillet for about 2 minutes, until it begins to slightly wilt. Stir in the remaining teaspoon of salt.
- To assemble the salads, divide the beans, squash, cracked corn, quinoa, kale, onions, blueberries, sunflower seeds, and walnuts equally among 4 large bowls. Serve with a sprinkling of puffed amaranth and sides of maple oil and chili oil to toss with the ingredients.
Notes
- Tepary beans can be purchased dried from the Indigenous producer Ramona Farms, or from other specialty vendors like Rancho Gordo. Canned Great Northern beans can be substituted in a pinch.
- Hubbard or butternut squash are flavorful substitutes for the Buffalo Creek squash.
- Canned sweet corn can substitute for dried hominy; just skip the cooking step.