Photo: Yuhnee Kim; Styling: Karen Shinto Photo by: Photo: Yuhnee Kim; Styling: Karen Shinto

Tepary Bean and Fennel Ragout

This stew is also delicious made with other Southwest heirloom beans or regular pintos.

Sunset JANUARY 2011

  • Yield: Serves 4
  • Total: 2 Hours, 15 Minutes


  • 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.

Nutritional Information

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

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Tepary Bean and Fennel Ragout Recipe