Tepary Bean and Fennel Ragout

Tepary Bean and Fennel RagoutRecipe
Photo: Yuhnee Kim; Styling: Karen Shinto
This stew is also delicious made with other Southwest heirloom beans or regular pintos.
Serves 4


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1/2 pound (1 1/4 cups) tepary, Anasazi, or Rio Zape beans*, sorted carefully for debris and rinsed
1 fennel bulb, trimmed, feathery tops reserved
2 tablespoons olive oil, divided
1 large carrot, diced
1 medium onion, chopped
1 1/2 teaspoons kosher salt
2 1/2 teaspoons chopped fresh thyme leaves, divided


Total: 2 Hours, 15 Minutes

1. Soak beans overnight in a medium bowl with 1 qt. water; or boil in a medium pot with 1 qt. water 2 minutes, then remove from heat and let stand, covered, 4 hours.

2. Halve fennel lengthwise, then thinly slice lengthwise, discarding core. In a medium saucepan, sauté fennel with 1 tbsp. oil over medium heat until edges brown, 7 to 10 minutes. Pour into a bowl; chill until used.

3. Add remaining 1 tbsp. oil, the carrot, and onion to pan; saute until starting to brown, about 8 minutes. Add beans and their liquid, cover, and bring to a boil. Reduce heat and simmer until tender, 1 1/2 to 1 3/4 hours, stirring occasionally and adding a little more water if beans start to look dry. Stir in salt, 2 tsp. thyme, and the fennel slices; return to a simmer and cook about 10 more minutes.

4. Chop enough fennel fronds to make 1 tbsp. and stir into beans with remaining 1/2 tsp. thyme.

*Buy from nativeseeds.org, ranchogordo.com, or anasazibeans.com

Created date

December 2010

Nutritional Information

Calories 302
Caloriesfromfat 23 %
Protein 14 g
Fat 7.7 g
Satfat 1.1 g
Carbohydrate 46 g
Fiber 12 g
Sodium 785 mg
Cholesterol 0.0 mg