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Tepary Bean and Fennel Ragout

Photo: Yuhnee Kim; Styling: Karen Shinto
Total time 2 hrs, 15 mins
Yield Serves 4
This stew is also delicious made with other Southwest heirloom beans or regular pintos.


  • 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

Nutrition 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

How to Make It

  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.

  5. *Buy from,, or

Cook's Notes

Total time does not include 4 hours soaking time.