Brown Tepary Beans 5lb

Brown Tepary Beans 5lb

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Brown tepary beans are an ancient superfood of the Sonoran Desert has sustained our O’odham people for centuries.  This variety has a subtle earthy flavor with an almost nut-like taste and an aroma that is reminiscent of the smell of a summer rain on the desert. Tepary beans are packed with nutrients and when cooked for several hours tepary beans retain their shape and firmness, yet make a deliciously sweet and savory gravy that one can pour off and drink. Comes in a 2 lb. bag.

The beans make a great addition to soups and stews, are great as a base for dips and spreads and even refried beans.  Try a package and you will agree.

This prized heirloom bean has been handed down for countless generations among the Akimel O’odham (River People, Pima) and our cousins the Tohono O’odham (Desert People). The bavi or tepary bean is the most drought adapted species of bean in the world. High in soluble and insoluble fiber and protein and a low glycemic index food, there are 21 grams of protein in a 1/2 cup!

Basic Cooking Instructions:

1LB. (2 cups dry) of Ramona Farms Brown Tepary beans (cleaned & rinsed)
Place beans in a pot with 2 quarts water, bring to a boil.
Turn off heat and soak for 2 hours.
Pour off soaking water, rinse beans and add 2 quarts fresh water
Bring pot to a boil and reduce heat to simmer.
Partially cover the pot and cook beans until tender (approximately 4-6 hours).
Or place in large crock pot on HIGH for 8-10 hours.
Add HOT water as needed.
Salt to taste (after cooking).
Serves 4  Rule of Thumb – if you can’t smell them they are not done.


1 – 2 lbs. Ramona Farms S-oam Bavi (brown tepary beans) cleaned and rinsed
1/4 cup Ramona Farms Kavk Pilkan (durum wheat berries)

1/8 cup Ramona Farms Huun Ga’i (dried roasted sweet corn)
 or white corn (optional)
1/4 onion (quartered or diced)
1 clove of garlic (optional)
1/16th teaspoon of cumin (1 pinch)
1 whole dried chili pepper
1/8 lb. of bacon fried and crumbled (optional)
Sort and rinse beans.
Add 2 quarts of water.
Bring all ingredients  to a rapid boil for 30 minutes.
Reduce heat, cover and simmer for 4-6 hours
(or until tender)

Ramona’s Tepary Bean Brownies

1 cup Ramona Farms S-oam Bavi (brown tepary beans) cooked according to basic cooking instructions and pureed
1/2 cup Hershey’s cocoa powder
3/4 cup honey
1/4 cup salted butter (melted)
1 cup Ramona Farms Milgaan Chu’i (White Sonora Wheat All Purpose flour)
1/4 cup chopped pecans ( optional)
2 eggs
1/4 tsp. salt
Let ingredients soak for 20-30 minutes then
blend on low until smooth .
1) Preheat oven to 325 degrees butter the bottom
and sides of an 9×11 inch baking pan.
2 )In a large mixing bowl mix all ingredients together
until smooth.
3) Pour brownie mixture into prepared pan and
bake for 35-40 minutes (depending on oven
temp )variations may cook little longer) check
with toothpick in center of pan when it comes
out clean they are ready!
4) Cool before you remove from pan. Recipe
makes approximately 16 brownies