Tepary Bean and Fennel Ragout

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

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 302Calories from Fat 23

% Daily Value *
Total Fat 7.7g12%

Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 785mg33%
Total Carbohydrate 46g16%

Dietary Fiber 12g48%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Tepary Bean and Fennel Ragout