UA Cooperative Extension - Nutrition Network

Green Chili Tepary Bean Stew

  , , , ,

June 1, 2015

  • Prep: 2 hrs
  • Cook: 2 hrs
  • 2 hrs

    2 hrs

    4 hrs

  • Yields: 8 Servings

Ingredients

2 cups dry tepary beans, soaked 8-24 hours

2 tablespoons olive oil

1 cup chopped onion

6 cups of vegetable broth or water

1 bay leaf

3 tablespoons chopped garlic

1 ½ cups chayote squash, diced

1 ½ cups carrot, diced

1 cup roasted green chilies, peeled, seeded, and chopped

1 teaspoon dried or 1 tablespoon fresh chopped epazote or oregano

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon fresh ground black pepper

¼ cup cilantro leaves for garnish (optional)

Directions

2 cups dry tepary beans, soaked 8-24 hours

2 tablespoons olive oil

1 cup chopped onion

6 cups of vegetable broth or water

1 bay leaf

3 tablespoons chopped garlic

1 ½ cups chayote squash, diced

1 ½ cups carrot, diced

1 cup roasted green chilies, peeled, seeded, and chopped

1 teaspoon dried or 1 tablespoon fresh chopped epazote or oregano

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon fresh ground black pepper

¼ cup cilantro leaves for garnish (optional)

The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).

Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

00:00

Nutrition Facts

Serving Size1 Cup
Calories220
Sodium320mg
Iron3mg
Protein11g
Cholesterol0mg
Total Fat4g
Saturated Fat0.5g
Folate203mcg
Calcium59mg
Percent calories from fat17
Total Carbohydrates35g
Dietary Fiber12g