Herbed Hominy & Tepary Bean Risotto | Vegan Recipe

A Chewy, Nutty Study in Ancient Grains and Legumes This recipe uses the unique, starchy texture of hominy to mimic a traditional Italian risotto. Unlike rice, which can sometimes become soft or mushy, hominy maintains a satisfying "pop" and chewiness that many people find more grounding. By pairing it with the Tepary bean—one of the most resilient and protein-dense beans on earth—we create a meal that is as sturdy as it is delicious. Recipe Details Category Details Cuisine Type Indigenous Southwest Inspired Prep Time 10 Minutes Cook Time 20 Minutes Servings 4 Servings The Concept Traditional risotto requires constant stirring to release rice starch. In this "Grounded" version, the nixtamalization process of the hominy has already done the work for us. The starch is ready to create a creamy sauce when combined with a little vegetable broth and nutritional yeast, resulting in a high-fiber, low-fat alternative to the classic dish. The Findings: Why it Works Resilience of the Tepary Bean: Research suggests that Tepary beans are uniquely adapted to desert environments, making them incredibly concentrated in protein and minerals compared to standard beans. The "Fullness" Factor: Findings indicate that the high amylose starch in hominy takes longer to break down in the digestive tract. Many people report feeling satisfied for hours after a single bowl. Nixtamalization & Nutrient Density: Observations show that the traditional alkaline processing of hominy makes its niacin (Vitamin B3) and calcium more bioavailable than in standard cornmeal. Ingredients 2 cups Nixtamalized Hominy (Canned/rinsed or pre-cooked) 1.5 cups Cooked Tepary Beans (or Navy beans as a substitute) 2 cups Low-Sodium Vegetable Broth 2 tbsp Nutritional Yeast (for "cheesy" depth) 1/2 Yellow Onion, finely minced 2 cloves Garlic, minced 1 tsp Fresh Thyme (or 1/2 tsp dried) 1/2 tsp Ground Black Pepper The Process 1. The Aromatic Base In a wide skillet or shallow pot, sauté the onion and garlic in 2 tablespoons of vegetable broth over medium heat. Cook until the onions are translucent and have begun to sweeten (about 5 minutes). 2. The Grain Toast Add the hominy to the skillet. Many people find that "toasting" the hominy in the dry pan for 2–3 minutes before adding the liquid enhances its nutty, corn-forward flavor. 3. The Gradual Simmer Pour in half of the vegetable broth and add the thyme. Stir frequently. As the hominy absorbs the liquid, the starches will begin to thicken. Add the remaining broth and the cooked Tepary beans. Research into "Grounded" cooking suggests that this gradual addition of liquid keeps the texture "al dente" rather than soggy. 4. The Creamy Finish Once the liquid has reduced by half and looks like a thick sauce, stir in the nutritional yeast and black pepper. Turn off the heat. Many people report that the nutritional yeast provides just enough "saltiness" that no extra salt is needed. Explorer’s Tips The Mushroom Discovery: For an extra layer of "umami," many members have found that adding a handful of dried mushrooms to the broth before cooking provides a deep, savory earthiness. The "Slow-Cook" Version: If you have an Instant Pot, you can put all ingredients (except the yeast) in for 10 minutes on High Pressure for a "hands-off" version of this meal A Community Inquiry The "Risotto" Feel: Hominy provides a very different sensation than rice. Did you find the "chew" of the hominy to be more or less satisfying than a traditional risotto? Some people have noted they prefer this version because it feels more "substantial." Record your observations on the Reflections page—we’d love to know how your palate is adapting!

Item added to your cart

Member Access Only

Country/region

Language

Member Access Only