Fragrant Mexican Bean Stew
7:01 π.μ.
Hello there, I have a carnivore/family-approved recipe for you today.A black-eyed bean stew infused with flavours and aromas from Mexico.It has always been a dream of mine to travel to Mexico.Its history, customs and people have always fascinated me.Well, for now, I can only eat my way to Mexico City and this dish does the job so well for me!
The ingredients are easy to find and the process does not require any skills at all!You can substitute black-eyed beans for whatever kind of you prefer (black beans would be great too) and I believe you can find peppers, onion, garlic and carrot pretty easily at your local grocery store.I also used celery leaves, which we have plenty in my country, but I know many of you may not be able to get your hands on.Don't worry, use celery stalk instead, just be sure to chop it really finely.
I made vegan sausages the other day using SoBeautifullyReal's recipe from her cookbook, which happens to accompany this dish extremely well.I totally recommend you give them a try or find other vegan sausages to pair your stew with, such a magical combination!
Nevertheless, you will enjoy this dish alone, paired with rice or warm sourdough bread (which will soak the liquid and be so soft and delicious, totally recommend).Feel free to add any spices you like and omit the ones you can't find or dislike.Buon appetite!
Serves: 4 people
Prep. Time: 15'
Cooking Time: ~1 hour
Total Time; 1 hour and 15'
Mexican Bean Stew
Ingredients:
- 4 cups pre-cooked black-eyed beans (or black or kidney beans)
- 3 tbs olive oil
- 2 medium peppers
- 1 jalapeno or chili pepper (optional)
- 1 medium onion
- 1 medium carrot
- 1 cup corn kernels
- 2 big garlic cloves
- 1/2 packed cup chopped celery leaves or finely chopped celery stalk
- 4 tbs tomato paste
- 1 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp oregano
- 2 tsp paprika (hot, sweet or smoked)
- 2 tsp vegetable stock powder (optional)
- salt and pepper to taste
Method:
- Rinse your beans and set aside.Collect all your spices and vegetable stock powder into a small bowl. Dice your onion, carrot, pepper, chili (or jalapeno).
- Heat the olive oil in a pot over medium heat and saute your onion till it turns golden brown (~4 minutes).Saute your carrot, pepper, corn and chili (~2 minutes).Mince your garlic cloves and saute for 1 minute. Add your spices and saute for an additional 30 seconds.
- Put your tomato paste and 4 cups of water.Bring to a boil and let it simmer on medium heat for 30 minutes.
- Finely chop your celery leaves* and set aside.Put the beans into the pot along with the celery and 1 cup of water. Cover and let it simmer for 15-30 minutes depending on how well-cooked your beans are or how soft you like your vegetables.
- Serve with rice or sourdough bread and vegan sausages.Enjoy!
Notes: * If you use celery stalk cook it along with the carrots, onion and peppers.
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