Arizona Tepary Bean Soup

Name: Arizona Tepary Bean Soup
Prep time: 8 h
Cook time: 1 h 30 min
Total time: 9 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 400g dried pinto or tepary beans, soaked overnight; 1 large onion, diced; 4 cloves garlic, minced; 1 jalapeño, seeded and diced; 2 tomatoes, diced; 2 tsp cumin; 1 tsp smoked paprika; 1.5L vegetable stock; 2 tbsp vegetable oil; fresh coriander and lime to serve

A hearty Southwestern slow-cooked tepary or Pinto bean soup. Simmering the beans low and slow for the full 1.5 to 2 hours breaks them down to properly tender, since tepary beans are notably firmer than most other varieties and don't soften quickly.

Total time

570 min

Prep

480 min

Cook

90 min

Difficulty

easy

Cuisine

American

vegetarianvegan

Ingredients

400gdried pinto or tepary beans, soaked overnight

1large onion, diced

4 clovesgarlic, minced

1jalapeño, seeded and diced

2tomatoes, diced

2 tspcumin

1 tspsmoked paprika

1.5Lvegetable stock

2 tbspvegetable oil

fresh coriander and limeto serve

Instructions

Sauté onion, garlic and jalapeño in oil 5 minutes.

Add beans, tomatoes, cumin, paprika and stock.

Simmer 1.5-2 hours until beans are very tender.

Season.

Serve with fresh coriander and lime.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

109

Protein

2.9g

Fat

7.7g

Carbs

9.2g

Fiber

1.7g

Sodium

1432mg

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