Tepary Bean and Fennel Ragout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This stew is also delicious made with other Southwest heirloom beans or regular pintos. Ingredients:
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 |
Directions:
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
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