Traditional Poshol by Ramona Farms

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Ramona Farms is a local farm owned and operated by Ramona and Terry Button. They have helped to bring their traditional tepary bean back from near extinction, and now provide the beans to many restaurants and retailer’s throughout Arizona. To learn more about their Indigenous heritage, check out Ramona Farms for more traditional recipes and more information about this local farm. Recipe courtesy of Karen Button, Reprint is permission of Ramona’s American Indian Foods, LLC dba Ramona Farms.

Yields1 Serving
Prep Time30 minsCook Time6 hrs 30 minsTotal Time7 hrs
 2 lbs brown tepary beanscleaned, rinsed and soaked
 ⅓ cup whole wheat kernels
 ¼ cup dried roasted sweet corn or white corn (optional)
 ½ onion quartered and diced
 1 clove garlic(optional)
 ⅛ tsp cumin
 2 dried red chile pepper
 ¼ lb bacon fried and crumbled (optional)
1

Sort and rinse beans.

2

Add water to cover plus 2 to 4 inches.

3

Bring all ingredients to a rapid boil for 30 minutes.

4

Reduce heat, cover, and simmer for 6 hours (or until tender).

5

Note: This recipes works great in a crock pot.

Ingredients

 2 lbs brown tepary beanscleaned, rinsed and soaked
 ⅓ cup whole wheat kernels
 ¼ cup dried roasted sweet corn or white corn (optional)
 ½ onion quartered and diced
 1 clove garlic(optional)
 ⅛ tsp cumin
 2 dried red chile pepper
 ¼ lb bacon fried and crumbled (optional)

Directions

1

Sort and rinse beans.

2

Add water to cover plus 2 to 4 inches.

3

Bring all ingredients to a rapid boil for 30 minutes.

4

Reduce heat, cover, and simmer for 6 hours (or until tender).

5

Note: This recipes works great in a crock pot.

Traditional Poshol by Ramona Farms
IngredientsDirections