this bean dish was wholesome and toothsome. the tasty beans were certainly a plus, but i believe any kind of bean would be delicious in this simple and easy to make dish. the fennel surprised me...one doesn't usually see it is southwestern cooking, but it added a nice flavor and texture.
Tepary Bean and Fennel Ragout
Photo: Yuhnee Kim; Styling: Karen Shinto
More From Sunset
2 Hours, 15 Minutes
Amount per serving
- Calories: 302
- Calories from fat: 23%
- Protein: 14g
- Fat: 7.7g
- Saturated fat: 1.1g
- Carbohydrate: 46g
- Fiber: 12g
- Sodium: 785mg
- Cholesterol: 0.0mg
- 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
- 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
Total time does not include 4 hours soaking time.
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