VeganO'odham & Hopi Indigenous cuisine Main Course

Tepary Bean Stew

Name: Tepary Bean Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: O'odham & Hopi Indigenous
Ingredients: 2 cups Dried tepary beans (brown or white); 8 cups Water or vegetable broth; 1 each Onion, diced; 3 cloves Garlic, minced; 1 tbsp Dried red chile, crumbled; 1.5 tsp Salt; 1 tsp Epazote or cumin

A simple simmered stew of tepary beans, a drought-hardy legume cultivated by the Tohono O'odham for centuries in the Sonoran Desert.

🇺🇸United States· Arizona

Prep: 15 min
Cook: 120 min
Total: 135 min
Servings: 6
Difficulty: Easy
Calories: 220 kcal

Ingredients

0 of 7 gathered

Servings

Equipment

•Heavy pot

Nutrition

Per serving, approximate

Calories: 220 kcal
fat: 2
carbs: 38
protein: 13
calories: 220

Instructions

1
Rinse the tepary beans well. Soak them in plenty of water for at least 8 hours.
2
Drain the soaked beans. Put them into a heavy pot with fresh water or broth.
3
Add the diced onion and garlic to the pot.
4
Bring the liquid to a boil. Turn down the burner to a gentle simmer and cover the pot partially.
5
Cook for 90 minutes to 2 hours until tender. Stir occasionally and add more water as needed.
6
Stir in the crumbled chile and epazote or cumin during the last 20 minutes of cooking.
7
Season with salt only after the beans are soft. Salting too early will make them tough.
8
Serve warm as a main dish or a side.

Chef's tips

Tepary beans are smaller and denser than pinto beans, so plan for a longer soak and simmer time. Their naturally nutty, earthy flavor needs little seasoning to shine.