Arizona Tepary Ranch Beans
This bean recipe from the students and staff of the Pima Community College Culinary Arts Program makes for a savory side dish.
Uncooked, Dried Tepary Beans
Canned or Fresh Tomatoes
Salt and Pepper
Sort beans, discarding any foreign material. Soak overnight.
Place beans in a large stockpot. Add enough water to cover beans by 2 inches. Cover and bring to a boil over high heat. Boil 2 minutes.
Remove from heat and let soak, covered, 1 hour. Drain. Add water and simmer, partially covered, for 1 hour.
Cook bacon in large skillet until crisp. Add bacon and the drippings to beans.
Add tomatoes with juice to beans. Add onions, garlic, chiles, chile powder, dried oregano, and cumin.
Simmer, partially cooked, 3 hours or until beans are very tender.
After 3 hours, the beans should have a little liquid. If they become too dry, add more water. If beans have too much liquid, uncover and boil over medium heat, stirring frequently.
Season with salt to taste. Garnish with fresh oregano if desired.
Cut lime into wedges; pass to the table to squeeze over each serving.