📝 About This Recipe
Travel to the heart of the American Southwest with this deeply nourishing stew featuring the ancient Tepary bean, a resilient legume cultivated for millennia by the Tohono O'odham people. These tiny, dense beans offer a unique, nutty sweetness and a firm texture that holds up beautifully against a smoky, tomato-based broth infused with earthy chilies. It is a soulful, protein-rich celebration of desert terroir that is as culturally significant as it is delicious.
🥗 Ingredients
The Beans
- 2 cups Dry Brown or White Tepary Beans (rinsed and soaked for at least 8 hours)
- 2 pieces Bay Leaf (dried)
- 6 cups Water or Vegetable Stock (for simmering)
The Aromatics & Base
- 3 tablespoons Extra Virgin Olive Oil
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into small rounds)
- 2 pieces Celery Stalks (diced)
- 4 pieces Garlic Cloves (minced)
- 1 can (14.5 oz) Fire-Roasted Diced Tomatoes (with juices)
Spices & Seasoning
- 1 tablespoon Smoked Paprika (pimentón)
- 1 teaspoon Ground Cumin (toasted if possible)
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
- 1 tablespoon Chipotle in Adobo Sauce (finely minced for heat and smoke)
- 2 teaspoons Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1/4 cup Fresh Cilantro (chopped)
- 1 piece Lime (cut into wedges)
- 3-4 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Drain and rinse the soaked tepary beans. Place them in a large heavy-bottomed pot or Dutch oven with 6 cups of water (or stock) and the bay leaves.
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2
Bring the beans to a boil over high heat, then immediately reduce to a low simmer. Cover partially and cook for 1.5 to 2 hours. Tepary beans are denser than common beans and take longer to soften; they should be tender but still hold their shape.
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3
While the beans are simmering, heat the olive oil in a separate large skillet over medium heat.
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4
Add the diced onion, carrots, and celery to the skillet. Sauté for 8-10 minutes until the onions are translucent and the vegetables have softened slightly.
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5
Stir in the minced garlic, smoked paprika, cumin, and Mexican oregano. Cook for 60 seconds until the spices are fragrant, taking care not to burn the garlic.
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6
Add the fire-roasted tomatoes and the minced chipotle pepper to the skillet. Stir to combine and let the flavors meld for about 5 minutes over medium-low heat.
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7
Once the beans are tender, do not drain them. Add the sautéed vegetable and spice mixture directly into the pot with the beans and their cooking liquid.
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8
Season with kosher salt and black pepper. Note: Adding salt too early can toughen the skins of tepary beans, so always salt toward the end.
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9
Simmer the entire stew uncovered for another 20-30 minutes. This allows the broth to thicken and the beans to absorb the smoky aromatics.
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10
For a creamier texture, use a wooden spoon to mash a small portion of the beans against the side of the pot and stir them back into the liquid.
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11
Taste and adjust seasoning, adding more salt or chipotle if desired. Remove the bay leaves before serving.
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12
Ladle the hot stew into deep bowls. Garnish generously with fresh cilantro, sliced radishes, and a squeeze of lime juice to brighten the earthy flavors.
💡 Chef's Tips
Tepary beans are very thirsty; if the stew becomes too thick during the final simmer, add an extra splash of broth or water to reach your desired consistency. Always soak these beans for at least 8-12 hours; because of their high protein and fiber density, unsoaked beans will take significantly longer to cook. If you cannot find Mexican oregano, Mediterranean oregano is a fine substitute, though it is less citrusy. For a meat-eater's variation, you can brown some chorizo or salt pork at the beginning for added depth. Leftovers are even better the next day as the starch from the beans further thickens the sauce.
🍽️ Serving Suggestions
Serve with warm, thick flour tortillas or crusty sourdough bread for dipping. Pair with a side of cooling avocado salad or a simple cabbage slaw with lime vinaigrette. A dollop of Mexican crema or Greek yogurt on top helps balance the heat of the chipotle. Enjoy with a crisp Mexican lager or a tart hibiscus iced tea (Jamaica).