How to cook with Tepary beans

variety of Tepary beans

SweetGrass Trading Company is proud to offer a variety of black, brown and white Tepary beans from Ramona Farms in Sacaton, AZ. Tepary beans have been part of the Native way of life for years. They have been cultivated for at least a thousand years by the Natives of the Sonoran desert, the Akimel O’odham and Tohono O’odham people. 

The Tepary bean is believed to be the world’s most drought tolerant bean; they are grown along the Gila River with limited irrigation or rainfall. The bean is also high in fiber and protein with a low glycemic index, making it a healthy addition to any diet.

Tepary beans are great in soups and stews, salads, or alone as a side dish. Be as creative as you’d like with these versatile beans.

Some people may be unsure where to start with cooking Tepary beans. We’ve got you covered! Here’s how to cook them according to the Ramona Farms website:

The Brown bean has a nutty/ earthy flavor while the White bean has a milder sweet flavor. Soak overnight and then cook for a few hours, until tender. 

On the Stove: (1 cup of water to an ounce of beans)

-8 ounce tepary beans, sorted and rinsed

-8 cups of water

-Salt to taste (1 tsp recommended)

  • Combine beans and water in a pot. Add salt.
  • Bring pot to a boil and reduce heat to simmer.
  • Partially cover the pot and cook beans until tender.
  • Approximately 2-4 hours. Do not add extra liquid to beans while cooking.

In a Crockpot:

-16 ounces of tepary beans, sorted & rinsed

-Water to cover

-Salt to taste (2 tsp recommended)

  • Cook on high until water boils. Reduce to medium (or low if your crockpot doesn’t have medium)
  • Cook covered 8 to 10 hours until soft