2 cups tepary brown beans, picked and rinsed to remove stones Smoked ham shoulder bone (some meat left on) Ham shoulder meat, trimmed from bone and cut to small bite-sized pieces 1 med. large white onion, chopped 4-5 cloves garlic, chopped
Spices- added after 7 hours of 10-hour cooking period, to be adjusted over the remaining hours left in cooking period. Dial to warm to hold till dinner. Mexican Oregano, dried, 1 short tablespoon Ground coriander, 1 teaspoon Ground cumin, 1 teaspoon Ground Chimayo red chile, 1-2 tablespoons
The smoked shoulder contributes salt, so no extra added. The Southwest Indians use whatever meat available; rabbit, bacon, deer, short ribs. They may add other vegetables; often celery or carrots, tomatoes, etc. Sometimes a little oil added. If Mexican oregano not available, the Greek etc. OK, but not as strong. Chimayo is a medium hot chile.
Our first experience with tepary beans; we have always used pinto beans before.
Just tasted- The spices seem about right, we like our stews and soups on the mild side. I think many would add more chile powder.
We will have blue corn meal chips with the soup, but any good bread is fine. Many Indians would use frybread or fried bannock. We will add a salad.