P.O.Box 87704, Tucson AZ 85754
Phone: 520.907.9471
info@flordemayoarts.com
Tom’s Mix—a 14 Bean Southwest Heritage Soup Mix

What you see are edible jewels. These colorful gifts from the Southwest are genetic treasures—genetic diversity before your eyes. They are ancient treasures of sustainability saved from one generation to the next as appropriate agriculture—adapted and fit for the dry Southwestern land long before deep groundwater pumping and commercial fertilizer came along.

They are nutritional treasures too—to keep people fit, healthy, with sustained energy. And, they are taste treasures you will love. You might even want to continue the good work of the Native People and pioneers who originated and grew them, by saving a handful to plant in your own garden next summer. Keep the gifts alive and shared!

Grown in the desert Southwest, Tom’s Mix may contain at least 14 of the following bean varieties: Anasazi, Aztec black (black turtle), scarlet runner, Aztec white runner (bordal or “Mortgage lifter”), Maicoba (azufrado), ojo de cabra, Rio Zape (Hopi purple string), “moon bean” (soldier), yellow-eye, 4-Corners gold (Zuni gold), bolita, Colorado River (cut-short bean), Tohono O’odham pink, cranberry bean, yellow Indian woman, appaloosa, flor de mayo. See how many you can identify!

Tom’s Mix honors ace gardener and woodcraftsman Tom Swain, who grew out many southwest heirloom varieties for the seed conservation organization Native Seeds/SEARCH, and who designed this delicious bean combo.

Tho’ these have been three times cleaned, they are still a raw agricultural product. Caution: Always wash your beans thoroughly before cooking. Pre-soaking beans will speed up cooking time. Best not to add salt until beans are fully cooked. If you live at higher altitude we suggest pressure cooking. Beans lend themselves well to crockpot or solar oven cookery for energy saving. You can use these delectable beans in any of your favorite bean recipes, from soup to chile, dips to brownies!

Here are some great recipe ideas:

Summer-Chill Marinated Bean Salad:

Ideal for a picnic!  Also great to have on hand in the frig for a delicious and colorful cool salad or instant vegetarian meal.

  • 1/2 lb of Tom’s Mix SW Heritage Beans dry
  • [optional] 1 can organic garbanzo beans (or 1 cup dry garbanzos cooked)
  • [optional] 1 can organic green beans (or ½ lb fresh green beans cooked)
  • ½ cup chopped colorful sweet pepper
  • 1/3 cup organic agave nectar (or ½ cup organic cane sugar)
  • 2/3 cup cider vinegar (or more as needed to fully marinate)
  • 1/3 cup organic olive oil
  • 1 tsp. ground black pepper
  • 1 tsp. sea salt
  • [optional] ½ cup chopped organic sweet onion
  • - Wash, cook Tom’s Mix 14-bean Southwest Heritage Bean Mix.
    (It will take about 1 ½ hrs, or longer in a crockpot.  For high elevation, presoak and use pressure cooker.  Most efficient to cook a full pound of beans, then use the other half of the cooked beans for soup, chili, or dip.)
  • - Drain cooked beans (and reserve liquid for making soups!)
  • - Drain canned beans.
  • - Add chopped sweet peppers and onion.
  • - Combine vinegar, olive oil, pepper, salt, agave nectar or sugar, and mix well.
  • - Mix beans with liquid ingredients in a coverable bowl.
  • - Let stand marinating in refrigerator 24 hours, or overnight, stirring occasionally.
  • - Serve with slotted spoon to drain excess liquid when serving.
  • - (Marinade may be used secondarily as dressing for leafy salad as well.)

ENJOY a healthy, protein- and complex-carb-rich meal!

SW Heritage Soup:

  • 2 C (1 lb pkg) of Tom’s Mix washed
  • 3 quarts drinking water or stock
  • 1-2 onions chopped
  • 3-4 cloves garlic, minced
  • 2 stalks celery, chopped
  • 2 potatoes, diced
  • 2 carrots, chopped
  • 1-2 tomatoes or a 28 oz can whole tomatoes with juice, chopped
  • Ham bone, bacon or other meat (optional)
  • 1 chile pepper pod or 1 T chile powder (optional)
  • Salt, or soy sauce, or Bragg’s Amino Acid sauce, to taste
  • (try 1 tsp lemon basil, cumin, oregano, epazote herb, or bay leaf for different effects; fresh cilantro as garnish when served)

In a large pot put cleaned, rinsed beans with water and bring to boil. Add all but salt. Cover, cook low heat 2-3 hours until beans are soft and liquid has thickened. Cover can be removed in last hour of cooking to speed thickening.

SW Heritage Bean Dip:

  • 2 C (one 1-lb. pkg) Tom’s Mix washed
  • 1 ½-2 quarts drinking water
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 1 T ground cumin seed
  • 1 T olive oil
  • 1 tsp minced garlic
  • 1 T fresh lime or lemon juice
  • 1-2 tsp Red Devil hot sauce, or more to taste.

Wash, drain beans. In a large pot put beans and drinking water. Bring to a boil then simmer beans 2-3 hours or until tender. Drain while reserving the bean liquid. With mixer or hand-mashing, puree beans with other ingredients, gradually adding about 2 cups reserved liquid until mixture is good dip consistency. Put in a microwaveable dish for easy re-heating. Serve with corn chips for a complete protein.