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Green Chile Tepary Bean Stew

Yields1 Serving

 Ingredients:
 
 2 cups dry tepary beans, soaked for 8-24 hours
 2 tablespoons olive oil
 1 cup onion, chopped
 12 cups low sodium vegetable broth or water
 1 bay leaf
 3 tablespoons fresh garlic, chopped
 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 epazote, chopped or oregano
 1 teaspoon ground cumin
 1 teaspoon salt
 ½ teaspoon fresh ground black pepper
 ¼ cup fresh cilantro leaves for garnish (optional)
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Directions:

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1.Wash hands with soap and warm water. Wash all produce well and chop as directed

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2.Drain and rinse beans, discarding any pebbles or beans that are cracked, set aside.

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3.In a large pot over medium-high heat, pour in oil and add chopped onion. 4.Cook onion, stirring occasionally until edges are browned and centers are clear, about 5 minutes.

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5.Add broth or water, bay leaf and pre-soaked beans. Beans should be covered by at least a ½ inch of water.

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6.Bring to a boil and reduce to a low simmer.

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7.Cook, uncovered for 1½ hours, until beans are almost tender. (Check beans at one hour, if beans look dry, add an additional cup of water.)

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8.Stir in garlic, squash, carrots, chilies, epazote or oregano, and cumin. Cook until beans and vegetables are tender. Add saltand pepper to pot and stir. 9.Garnish with cilantro and serve warm. Enjoy!

Nutrition Facts

1 servings

Serving size

8

Amount per serving
Calories226
% Daily Value *
Total Fat 45g58%

Saturated Fat 05g25%
Cholesterol 0mg
Sodium 311mg14%
Total Carbohydrate 35g13%

Dietary Fiber 12g43%
Total Sugars 3g
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.