I am looking for the name of a common/commercial equivalent of a native bean called Tepary bean, native from southern Arizona. I have tons of them, but as most recipes found in cookbooks and online call for common/commercial beans, I need to find it’s equivalent so I can substitute bean type properly. The tepary beans are either white or light brown in color, about 1/4-1/3 inch in lenght, stay pretty much the same size when cooked, are very firm, and very high in protein.
Here’s a link to them:
http://www.nativeseeds.org/v2/cat.php?catID=42
Thanks 
scat31 - said
August 10 2010 @ 14:27
I’m thinking field peas or black-eyed peas. I know they are called peas, but they look like and taste like beans.
joane - said
August 10 2010 @ 14:27
garbonzo beans
pikeruss - said
August 10 2010 @ 14:27
Try researching some American Indian recipes……
MightyRighty - said
August 10 2010 @ 14:27
Try the ever popular garbanzo bean. They are a light brown 1/4 inch round bean that holds it firmness and size pretty good when cooked. Pinto beans are pretty good too. I hope this helps.