Name: Potato-Bean Stew

Ingredients:

• 2 tablespoons olive oil
• 1 large white or yellow onion, chopped (about 1 1/2 cups to 2 cups)
• 2 teaspoons chili powder, preferably chipotle chili powder, plus more as needed
• 1 teaspoon ground cumin
• 1 large sweet red bell pepper (about 7 ounces), seeded and cut into small dice
• 1/2 to 1 poblano chile pepper and/or Anaheim chile peppers, (2 to 5 ounces) seeds and ribs removed, cut into small dice
• 2 cloves garlic, minced
• 1 1/2 teaspoons kosher salt, or more to taste
• 1 1/2 pounds Yukon Gold potatoes, scrubbed well and cut into 1-inch chunks
• 1 cup bean-cooking liquid or water, plus more as needed
• 3 cups drained home-cooked pinto beans or 30 ounces canned, no-salt-added pinto beans, rinsed and drained
• One (15-ounce) can no-salt-added diced tomatoes and their juices
• Freshly ground black pepper
• Juice from 1/2 lime, plus more to taste

Instructions:

• Heat a soup pot over medium heat for about 1 minute, then add the oil and swirl to coat.
• Add the onion, chili powder and cumin and cook for 5 minutes, stirring often.
• Add the bell pepper, chiles, garlic and 1 teaspoon of salt, and cook, stirring occasionally, until softened, about 5 minutes.
• Stir in the potatoes and the remaining 1/2 teaspoon of salt.
• Reduce the heat to low, cover and cook for about 5 minutes, stirring once or twice.
• Add the water, cover and cook until the potatoes are tender but not mushy, 15 to 30 minutes.
• Add more water if the mixture seems dry.
• Gently stir in the beans, along with the tomatoes and their juices.
• Raise the heat to medium-high and bring to a boil.
• Reduce the heat to medium-low and cook, uncovered, until warmed through, about 5 minutes.
• Taste, and season generously with the black pepper, plus additional salt and/or chili powder, and the lime juice, to taste.

Comments: Serve with grated fresh, mild white cheese, toasted pepitas (pumpkin seeds), crema and/or minced cilantro.
6/2/2022 - I cut the recipe in half so it would be a one-night meal. I substituted a gren bell pepper for the red, garbanzo beans for the pintos, 8-oz tomato sauce for the 15-oz diced tomatoes, and a can of chopped green chiles for the Poblano or Anaheim varieties. I had 1-lb of potatoes and cut them into about 1/2-inch dice. They were tender in 15 minutes. We liked it.
6/27/2026 - I used 1 1/4 yellow onion, 1 red bell pepper, 1 1/2 pounds baby yellow potatoes, 2 cans of small red beans, 1 1/3 cup frozen corn, 10 oz can of diced tomatoes with mild green chilis, and 2 tablespoons of mild salsa. I substituted a cup of vegetable broth for the bean-cooking water. The spices were the same as in the recipe. We liked it.
Except for the onions, all the ingredients are native to the Americas.

Source: https://www.washingtonpost.com/recipes/potato-bean-stew/14488/

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