I want to acknowledge the matriarchal leadership of our Dine' women who are integral in leading, tending to the kitchen, and healing our communities. We are learning from one another and setting this collective example. Working as a chef with advocates and community members is our goal. After all, I learned how to cook from my grandmother and mother; they also get credit for my passion for cooking.
Mackee Bancroft, Ute Mountain Ute and Diné Chef; Culinary Consultant/Advisor, Diné Community Advocacy Alliance
Preparation
1 gallon stock pot for cooking Tepary Bavi beans
2 gallon stock pot for cooking Navajo Churro lamb
¾ cup White Tepary Bavi Beans*
¾ cup Black Tepary Bavi Beans* (substitution: 1½ cups dried pinto or black beans)
2½ pounds Navajo-Churro Lamb** (substitution: other lamb/beef)
1 cup Diné white corn*** (substitution: 1 cup dried white hominy or 1 large can hominy)
1 cup yellow Crooked Neck squash, ¼ -inch dice
1 cup green zucchini, ¼ -inch dice
1 cup Mexican Grey squash, ¼ -inch dice (substitution: 3 cups mixed summer and winter squash)
1 cup wild foraged I'itoi onions**** , ¼ -inch dice (substitution: 1 cup onions, ¼ -inch dice)
Local, indigenous salt, to taste (substitution: sea salt)
Freshly ground black pepper, to taste
Local red chile peppers, chopped, to taste (substitution: chile powder)
Start the recipe in the morning for serving at dinner. Add water to 1-gallon stock pot until half full; add beans. Simmer 2-4 hours, until beans are slightly tender. Rinse and set aside.
Place ½ gallon water in 2-gallon stock pot; bring to a boil. Add lamb (or other meat) and Diné white corn (or dried hominy). Simmer 6 1/2 hours. Add Tepary beans and continue simmering until beans and meat are tender, and meat is falling from bone. Add squash, onions, sea salt, black pepper, chili pepper or chili powder (to taste) and canned hominy (if using). Simmer another 30 minutes.
The blended flavors of the Navajo Churro Sheep, Tepary Bavi beans and squash will complement each other when cooked by slowly simmering.
