The Market Report

Laura Avery chats with Barbara Spencer of Windrose Farm about tepary beans. Barbara has white and brown varieties and is also selling black-eyed peas. All the beans are recently harvested so cooking time is much faster than grocery store-bought beans.

LA Times loves beans and has a great recipe for cooking beans with pork.

Pinto Bean and Squash Stew

(Courtesy of Russ Parsons' How to Read a French Fry)

• 1 lb dried pinto beans, picked over and rinsed

• 1 1/2 quarts water

• 1 tsp salt

• 1/4 medium yellow onion, chopped

• 2 garlic cloves

• 1 1/4 inch think slice salt pork

• freshly ground black pepper

• 4 slices bacon, diced

• 1 jalapeño chile, seeded and minced

• 2 green onions, minced

• 1 butternut squash, peeled, seeded and cut into 1 inch cubes

• 1 cup beef stock

• 1/2 red onion, finely diced for garnish

• 1/4 cup chopped fresh cilantro, for garnish

• 3/4 cup sour cream

Music break: The Mexican by The Fentones