Name: Potato-Bean Stew
- 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
Yield: 6 servings; about 12 cup
- 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: 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.
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