Tepary beans, a traditional food of the Tohono O’odham tribe of Arizona and the Southwest, are making their mark on the culinary scene in the Southwest and across the country.

The beans, which are still grown on the Tohono O’odham land in Arizona, are touted both for their highly nutritious content and their cultural value.
They contain 20-30 percent more protein than pinto, navy and kidney beans and more calcium, oil, iron and zinc. They’re even higher in fiber and therefore considered good for diabetics because they release carbohydrates slowly.

Chefs across the West are using them in their restaurants , as is Loews Ventana Canyon Resort Executive Chef Marc Ehrler, who has incorporated the beans into recipes at both the Flying V Bar & Grill and the Ventana Room.

“Tepary beans remind me of the navy beans that my grandmother used in her Italian dishes when I was growing up, so I’ve incorporated them into a dish that’s inspired by her cooking,” he said. “Plus, they’re grown locally and they’re very fresh and it’s always a goal to use fresh, local produce, wherever you are.”

The beans, which exhibit a nutty flavor and a creamy texture, are available online at Native Seeds Search and can be bought in Tucson at several places including Tuscon Botanical Gardens and Tohono Chul Park .

Here’s a family-style recipe from LVCR Executive Chef Marc Ehrler.

White Tepary Beans Stewed with Chicken

½ lb white Tepary Beans
1 cup white wine
2 cups water
1 ea small head of garlic split in half
Extra virgin olive oil, very fruity
4 Chicken Breasts
½ cup pitted tiny black olives
¼ basil leaves, coarsely chopped
½ cup confit tomato in olive oil or sun dried tomato
salt and freshly cracked black peppercorns (from a mill)
Serves 4 to 6 ppl
Place the Tepary Beans in a bowl covered with water and soak overnight.

Drain the beans, put them in a pot and add the water, white wine, the split garlic head, black peppercorn, 1 tbsp of the olive oil and bring to a boil. Cover and cook on medium heat. After cooking for 45 minutes, add ½ teaspoon of salt and continue cooking until tender (approximately one hour)

Drain the Tepary beans and reduce the liquid to 1/3. Add the beans back to the reduced liquid with the olives, tomato, 1 tbsp of olive oil, basil, and heat up.

Season the chicken with salt and the peppercorn. Sear quickly in a hot sauté pan with olive oil, on both sides. Then add the seared chicken to the Tepary Beans and finish cooking together for just a few minutes. Check the seasoning and rectify, as needed. Drizzle with the fruity olive oil and serve right away, family style. Place on table and share with friends and family.

Greetings from Loews Ventana Canyon Resort!

Because we have such a large following and continue to hear from our guests that they want updates and information, we have launched the Ventana Lounge. The purpose of the Lounge is to publish new information that is both educational and pertinent to our guests.

Keep an eye out for who’s who at the resort and what’s what on our special events calendar, including concerts, charity events, promotional parties and more.

Come back to the Ventana Lounge weekly for a taste of the LVCR experience, where you can indulge your senses in the spa while learning about uniquely local spa treatments, meet some of the talented musicians who perform at our Blues, Brews and Barbeque Brunch and awaken your spirit by browsing photos of the lush Sonoran landscape that surrounds the resort.

Our goal is to inform, delight, surprise and inspire. We hope to surpass any expectation you’ve ever had of a hotel.

See you again soon!

Michael Dominguez
Director of Marketing
mdominguez@loewshotels.com