Mesquite Beans

Prosopis spp.

Illustration: Mesquite (Prosopis spp.) bean pods

Identification: Thorny small tree; feathery twice-pinnate leaves; long tan bean pods hanging in clusters in summer.

Dangerous look-alikes: No toxic look-alike with the same sweet pods — but avoid pods with mold or insect holes.

Edible parts: Ripe pods (ground into meal).

Season and habitat: Summer. Desert washes, grasslands.

Preparation: Grind whole dried pods (between hard stones or a mill) into sweet mesquite flour — caramel-like, high-protein, low-glycemic. Sift out the hard seeds or grind fine. Classic as tortillas, pancakes, and pinole.