| Prep: 20 mins | Cook: 1 hr 30 mins – 2 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 9g | 3g | 45g |
| sugars | fibre | protein | salt |
| 7g | 11g | 15g | 1.45g |
There’s a special place in my heart for recipes that marry tradition with a touch of the unexpected. The Smoky Tepary Bean and Bacon Stew is precisely one of those dishes, it’s filled with humble bean warmth, overlayed with a smoky richness that only bacon could bring, and balanced out with a medley of vibrant vegetables. It’s the kind of stew that nods to Southern comfort food, while also adding a next-level depth of flavor that makes it a standout.
The Magic Combination of Ingredients
It’s not an understatement to say that Tepary beans are somewhat of a hidden gem in the culinary world. For millennia, they have been a staple for Native Americans in the arid regions of the Southwestern United States, prized for their resilience to drought and their incredible nutritional profile. High in protein and fiber, and packed with essential minerals, these little beans offer a substantial health boost. The addition of smoky bacon to this dish might seem like a lavish touch, and it is, yet it also doubles up as the perfect flavor balancer.(source)
When Versatility Meets Comfort
If comfort had a taste, it would undoubtedly be something akin to this Smoky Tepary Bean and Bacon Stew. It’s a dish that caters to almost every season and occasion. It’s warming and fulfilling during the colder months, and yet fresh and flavorful enough to serve during the lighter seasons too.
This delightful stew is often compared to a traditional Southern ham and bean soup, thanks to the inclusion of smoky bacon and robust beans. However, the deeply flavorful blend of spices like smoked paprika, cumin, and coriander sets it apart, offering a notable nod to the diverse flavors of the American Southwest. Furthermore, the refreshing burst of lime juice at the end and the garnish of fresh cilantro give an unexpected zesty twist that brightens the whole dish, much like a final curl of citrus zest in a coastal-inspired seafood dish.
Whether you enjoy this stew on its own, with a side of warm cornbread(recipe), or as an accompaniment to a Southern barbecued chicken(recipe), you’re in for a palate-pleasing treat with this fantastic recipe. Still, one thing’s for sure: One taste of this Smoky Tepary Bean and Bacon Stew, and you’ll understand why it holds such a cherished place in my kitchen—and my heart.
What You’ll Need
- 1 cup dried Tepary beans
- 4 cups water
- 1/2 lb. bacon, cut into 1-inch pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 large bell pepper, chopped
- 2 medium carrots, chopped
- 3 celery stalks, chopped
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- 4 cups chicken or vegetable broth
- 2 cans diced tomatoes (14.5 oz each)
- 1 bay leaf
- 2 cups cooked corn kernels
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
Method
Step One
Place the Tepary beans in a large bowl and cover with the 4 cups of water. Allow the beans to soak overnight. If you’re short on time, you can also quick-soak them by bringing the beans and water to a boil, then covering and letting them stand for 1 hour.
Step Two
While the beans are soaking, take a large pot and cook the bacon over medium heat until crispy. Once the bacon is done, remove it from the pot and set it aside, leaving the bacon grease in the pot.
Step Three
Add the chopped onion, minced garlic, bell pepper, carrots, and celery to the pot with the bacon grease. Cook over medium heat until the vegetables are softened and the onions turn translucent.
Step Four
Add the smoked paprika, ground cumin, ground coriander, salt, and pepper to the pot. Stir well to ensure that all the vegetables are coated in the seasonings.
Step Five
Drain the beans and add them to the pot. Also add the chicken or vegetable broth, diced tomatoes, and bay leaf. Stir well to combine all the ingredients, then bring the mixture to a boil over high heat.
Step Six
Once the pot boils, reduce the heat to low and let it simmer, covered, for an hour or until the beans are tender.
Step Seven
Add the cooked bacon, corn kernels, and lime juice to the pot. Stir well and let the stew cook for another 10 minutes for all the flavors to meld together.
Step Eight
Once the stew is ready, remove the bay leaf and garnish with fresh cilantro before serving.
