Tohono Oodham Tepary Bean Stew

This is from a file stored long ago on a hard drive. I've made some updates including chile powder, cumin, epazote, chipotle pepper and sauce, enchilada sauce, and green chili peppers. Adding another meat along with the bacon would be good as well.


  • 2 cups Tepary beans, soaked
  • 1 Clove garlic, diced
  • 6 cups Beef stock
  • 3 cups (1 large can, pref. Muir Glen Diced) Tomatoes w/juice
  • 4 Slices bacon, diced
  • 1 Tbs Chile powder
  • 1 Tbs Cumin
  • 1 Tbs Epazote, powdered
  • 1 Diced chipotle pepper and 1 or 2 Tbs of the sauce from the can
  • 1/2 cup + Enchilada sauce
  • 10 Oz (at least) Green chili peppers, diced
  • 1 medium Onion, chopped
  • 1 cup Celery, diced
  • 2 Carrots, sliced
  • 1 Tsp Garlic salt

What to do with them...

  1. Drain soaked beans and bring to a boil in a big pot.  When tender, fry bacon until limp.  Remove bacon; add onion, carrots, celery, and garlic and saute
  2. Add bacon, tomatoes, juice, and the remaining spices.  Cook for about 1 minute
  3. Add beans and cook another hour until beans are mealy tender
  4. Serve with flour tortillas or fresh frybread. Dried red chile pepper may be stirred into the pot during the last 10 minutes

Serves 6