Stotoah bavi, or white tepary beans, are native to the Sonoran Desert of the Southwest. The O'odham have grown this smooth, sweet bean for centuries.
see Chef Tip below for substitutions
plus more if needed
What You'll Need
- Measuring spoons
- Measuring cups
- Cutting board
- Chef knife
- Large soup pot with lid
- Large spoon
In a large soup pot, combine beans, water, garlic and onions. Beans should be covered by at least 4 inches of water. Bring to a boil, skimming off foam from surface of water. Cover, reduce heat to low, and simmer gently for 3 to 4 hours. (Or combine in a slow cooker and cook on low for 8 hours.)
Add remaining ingredients and stir gently. If needed, add more water. Bring to a simmer, then cover and cook for another 40 minutes on low heat.
Cannellini beans work well in this soup, too. Use 4 cups of canned beans – rinsed and drained well – in place of 1 pound (2 cups) dried beans.
When they’re in season, cooked cholla buds are a delicious addition to this soup. Or try garnishing with cooked asparagus tips and lemon juice just before serving.