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Smokey Mexican bean stew.

A hearty winter warmer dish. Can you use a tin opener and chop an onion ? That's half the battle to creating this yummy dish. Top tip gather all your ingredients in front of you first before you start to cook as there's quite a few.




  • Ingredients

  • 2 medium size onions

  • 1/2 small pumpkin or 1/4 big pumpkin

  • 1 red capsicum ( red pepper)

  • 2 cloves garlic

  • 2 tablespoons olive oil.

  • 2 tablespoon smokey paprika

  • 2 teaspoons cumin

  • 1 tablespoon dry ground coriander

  • 1 tin crushed tomatoes

  • 5 cups vegetable stock

  • 2 teaspoons brown sugar 1 capsicum

  • 1 cup corn ( frozen or canned or fresh)

  • 1 tin butter beans ( you can use any beans you have kidney beans whatever you have)

  • 1 tin black beans

  • salt and pepper.


Method


  1. Open the cans of beans and pour into a sieve and place under cold running water and wash the beans to remove the liquid from the tin.(Set aside).

  2. Open the can of tomatoes. ( set aside).

  3. Organise your 5 cups of vegetable stock.

  4. Peel and fine dice the onion (set aside).

  5. Peel and crush the garlic.

  6. Using a knife carefully remove the skin from the pumpkin and using a spoon remove the seeds from inside and discard. Chop the pumpkin into small cubes.

  7. Remove the seeds from the capsicum and dice.( set aside)

  8. In a large deep pot on medium heat add 2 table spoons of olive oil. When the oil has reached temperature add the onion capsicum and garlic sauté for 2 mins.

  9. Now add the chopped pumpkin to the pot and cook for 5-7 minutes stirring the pot regularly and reducing the heat to low.

  10. Add the dried coriander, cumin and smoked paprika and stir to ensure it doesn't stick to the pot and coats the vegetables evenly.

  11. Stir in the tin of tomatoes.

  12. Add the stock to pot and stir all the ingredients together.

  13. Add the two tablespoons of sugar.

  14. Allow the stew to cook for 15 mins stirring regularly to allow the liquid to reduce slightly.

  15. It's now time to add the beans and corn. Combine all together.

  16. Allow the stew to cook further on a low heat for 12-15 mins.

  17. Remove from the heat and season with salt and pepper.


My favourite way to eat this stew is with bread drizzled in olive oil and toasted.

You can even add a dollop of sour cream or coconut yogurt & some fresh coriander.






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