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.
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.