Tepary Beans with Salsa Verde

Ventana Canyon

After a copious brunch, take this winding path behind the Loews Ventana Canyon Resort to take in a skyful of Saguaro, clouds and water.



Tepary Beans with Salsa Verde

Yield: 6 to 8  |  Total time: 1 hour
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I first tasted this dish during the excellent Sunday brunch at Loews Ventana Canyon Resort. Imagine several feet of bubbling black cauldrons on open fires filled with spicy white beans, chile con carne, soups and stews.  There are also grill masters who serve up T-bone steaks resting on watermelon slices (to impart just a bit of sweetness), pork belly, grilled fish, and a variety of corn and potatoes, chiles and more.  This is one of the best brunches in the area and set in the lovely Ventana Canyon.  The chefs told me that they make this dish with local Tepary beans, which are creamy when cooked, but you could substitute navy or cannellini, or pinto beans.  I like to make extra salsa verde for topping and dipping.


  • 1 pound Tepary beans (or navy, cannellini or pinto)
  • 1/2 cup total minced celery, carrot, and onion combined
  • 1/2 pound pork sausage, such as chorizo or andouille (optional)
  • Salt and fresh ground black pepper, to taste
  • 1/4 teaspoon ground cinnamon

For the Salsa Verde (Makes about 2 1/2 cups)

  • 4 to 5 tomatillos, husks removed, cut in half
  • 2 guero or Anaheim chiles
  • 3 to 4 cloves garlic, peeled
  • 1 small bunch fresh cilantro, divided
  • 1 small bunch green onions or 1 small white or yellow onion
  • 1 ripe avocado
  • Salt, to taste
  • Fresh squeezed lime juice, plus wedges for garnish


  1. Soak beans overnight or pour boiling water to cover and let sit about 45 minutes.  Drain beans and set aside.
  2. In a large soup pot, heat oil over medium-high heat.  Add sausage, if using, celery, onion, and carrot.  Let cook, stirring occaiosionally, about 10 minutes or until meat starts to brown and crisp.  Add cinnamon, salt (about 1 teaspoon to start), pepper (about 1/4 teaspoon to start), and stir to combine.  Pour enough water to cover beans by about 3 inches.  Stir and turn heat to medium-high.  When water starts to bubble, skim froth from the top of pot to remove any excess fat; discard. Turn heat to medium-low and let beans cook (simmer) for about 50 minutes.  Taste broth and a bean or two after about 30 minutes to see if you need to add more salt or pepper.
  3. Make Salsa Verde by combining all the Salsa Verde ingredients (except for the lime wedges) in bowl of food processor.  Pulse until well-blended and starting to get smooth but not fully pureed.  This should make about 2 1/2 cups. 
  4. When beans are cooked but still a bit al dente, stir in 1 1/2 cups Salsa Verde mixture and let cook about 10 minutes.  Taste and add more, as desired.  Serve remaining Salsa Verde with fresh tortillas or tortilla chips with the beans. Garnish, if desired, with lime wedges, radish slices, queso fresca, and more fresh cilantro.

Date Published: April 10, 2013
1 comment

All recipes have been tested by the Test Kitchens unless otherwise noted.

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  1. April 13, 2014 1:34 pm by Karen Reply

    This is delicious! I bought tepary beans at Singh Farms in Phoenix and was searching for recipes in which to use these amazing little legumes. The salsa verde is excellent.

    I have stayed at the Loews Ventana and hiked on the trails behind the resort. It’s a lovely place for sure.

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