Ingredient Spotlight: Mesquite Beans & Flour

Ingredient Spotlight: Mesquite Beans & Flour

Emily Han
Jul 20, 2010

Most people are familiar with the use of mesquite firewood for barbecuing, but did you know the tree has edible pods, too? Flour made from the ground beans is becoming more readily available, and if you live in the Southwest, where mesquite trees grow, you can harvest your own beans now or later this year.

Although mesquite beans and flour were an important food for many Native American tribes, they had been been largely forgotten since the late 19th century. Now, more people are rediscovering and enjoying mesquite's sweet, smoky flavor.

The long seed pods may be harvested when green (some varieties are also streaked with red) and cooked into a sweet syrup for pancakes, while the dry, tan-colored pods (listen for a rattle when shaken) may be ground into a delicious, gluten-free flour. Use this in bread, cookies, and other baked goods, or as a spice for meat or vegetables. For mesquite bean harvesting directions and recipes, see Desert Tropicals and DesertUSA. Also be sure to check out 101 Cookbooks' recipe for Mesquite Chocolate Chip Cookies.

Packaged flour may also be purchased from Casa de Fruta, Native Seeds, and La Tienda.

Related: A Roundup Of Wild And Foraged Foods

(Images: Flickr members grrlscout224 and cogdogblog used by permission)

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