food Cooking Are mesquite beans the next gluten-free superfood? The tree pods have a history as a very nutritional food source, especially when turned into flour.

The most common variety of mesquite found in Texas is Prosopis glandulosa, or honey mesquite. The beans form a pod and ripen in late summer.

To some, mesquite beans were their most important food, even more important than corn. The beans are 80 percent carbohydrate, 13 percent protein, 25 percent fiber, and 3 percent fat; and are ...

The Mesquite grows wild in Southwest Texas, and the supply is unlimited. It is understood that a company is being organized with Eastern capital to gather the crop and manufacture the feed.

When an Austin neuroscientist-turned-baker dove deeply into a box of Peruvian mesquite flour on a lark, he found a forgotten, flavorful and nutritious bean that was once vital to Native Americans.

Mesquite beans are about 25% sugar which makes them ideal for fermenting. No one else has used them. And there are plenty of mesquite trees here in South Texas.

Arizona’s culinary landscape is just as vibrant and varied as its stunning desert vistas. Blending rich Native American ...

The Bean coffee shop is taking over the vacated Beck’s Roasting House & Creamery location, ensuring the Mesquite Historic District maintains its coffee connection.

I’ve got a wonderful word for you – péchita. That’s the purely regional name for mesquite beans, and it comes from the Opata language. In Texas or New Mexico they know about mesquite beans ...

The flavors of mesquite flour and prickly-pear juice, hands-on nature activities for children and the rumble of the famous mesquite bean hammermill doing its grinding job are headliners at Oracle ...

Mesquite bean history has many sidenotes. Apache Indians often fed their horses mesquite beans as a feed supplement. Yet ranchers in heavy mesquite country today often have to pen their horses ...