bean stew
(3 ratings)
I've made this stew more times than I can count, and I look forward to it every time I do make it (and that's saying a lot, since we rarely have repeats in our house!)
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(3 ratings)
yield
5 Cups
cook time
2 Hr
method
Stove Top
Ingredients For bean stew
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1 cpinto, black or red beans, or a combination of each
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4 cwater
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1/4 lbsalt pork, diced
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1 mdonion, minced
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1 clovegarlic, crushed
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hot chili peppers to taste
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1 tspcumin
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1bay leaf
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1 tspsugar
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salt and pepper, to taste
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1 Tbspvegetable oil
How To Make bean stew
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1The day before you're going to make the stew, sort and rinse through the beans, place them in a large bowl and cover them with about 2 inches of water. Leave them overnight to soak. The next day, drain the beans and set them aside.
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2Heat the oil in a large heavy pot, then add the salt pork, onions, garlic, cumin, and dried chiles. Stir to combine and toast the spices a little bit, then add the beans, sugar, and bay leaf, along with 1 quart (4 cups) water and salt and pepper. Bring to a boil, then turn down the heat and simmer until the beans are soft, about 1 1/2 hours.
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3Puree 1/2 cup of the beans and any large pieces of chile until smooth, then return them to the pot. Simmer for another 20 minutes, or until the mixture thickens slightly. Taste for salt and pepper. Remove and discard the bay leaf. The stew texture should be soupy, but punctuated with beans.
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4To serve: Ladle some beans and their liquid over rice, and top with shredded cheese, scallions, cilantro, and sour cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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