Green Chili Tepary Bean Stew

  • 2 cups tepary beans
  • 2 Tbs EVOO
  • 1 Cup chopped onion
  • 3 Tbs chopped garlic
  • 1.5 Cups diced chayote squash
  • 1.5 Cups diced chopped carrot
  • 1 Cup chopped roasted green chilies, peeled, seeds removed
  • 1 Tsp dried epazote or oregano, or 1 Tbs fresh - chopped
  • 1 Tsp ground cumin
  • 1 bay leaf
  • 6 Cups chicken stock
  • 1 Tsp salt, or to taste
  • 1 Tsp fresh ground black pepper
  • 0.25 Cup cilantro leaves for garnish
  1. Rinse and sort beans, discarding any rocks or broken beans
  2. Cover beans with water and allow to soak overnight. For best results soak 24 hours
  3. Drain and rinse beans and set aside
  4. In a large pot over medium-high heat, pour in oil and add chopped onion. Stir occasionally until edges are browned and centers are translucent, about 5 minutes. Stir in garlic, squash, carrot, chilies, epazote or oregano, crumble in bay leaf, then add beans.
  5. Pour in chicken stock; beans should be under about 0.5 inch of water. 
  6. Bring to a boil and reduce to simmer
  7. Cook uncovered for 2 hours, until beans are tender. (Check at 1 hour and if beans look dry add an additional cup of stock or water.)
  8. When beans are tender, add salt and pepper, stir and serve