February 19, 2004
Mexican spicy bean stew. It’s easy to make a double batch and save the leftovers.
Yellow onion, one large or two small
Bell peppers, two or three
Coarsely chop the vegetables, or Cuisinart to moderately-sized even pieces.
Variation: Optionally, add any of the following:
Replace some or all of the bell peppers with spicier alternatives like poblano or jalepeno.
Mushrooms, one or two portobellos or a handful of crimini.
Carrots, one or two, chopped into fairly small cubes
Zuchini or other squash, one or two, cut into thin slices
A large saucepot and a big spoon
Put the saucepot on high heat. Pour in olive oil to lightly coat the bottom of the pan.
Put a couple of pieces of onion in the pot and wait for them to start sizzling to indicate that the pot is sufficiently heated.
Add the onion. Cook for a miniute or two, stirring often.
Add the chopped peppers and optional vegetables. Cook until both are soft and tasty, stirring every minute or two.
Garlic, from half to a complete head
Crush, peel, and mince the garlic.
Seasonings: chili powder, any variety, or mixed mild and hot (1 tsp), salt (1/2 tsp), black pepper (1/4 tsp)
Optional: crushed achiote seasoning or mix of cinnamon and cloves (1/4 tsp), paprika (1/2 tsp), dried basil (3 tsp)
Add minced garlic and seasonings. Cook for a minute or two, stirring often.
The garlic should cook just long enough to produce the “cooked garlic” smell, not long enough to turn dark, so get the cans open and ready for the next step.
Canned tomatoes, ground or crushed, 1 large can
Canned beans, kidney or any mix of kidney, pinto, and/or black beans, 2 medium cans or 1 large
Add tomatoes and beans.
Don’t drain the beans unless you’re in a hurry; instead, add the liquid to the pot and let it boil down.
If you’re making rice, now would be a good time to start it.
After simmering for a few minutes, taste and adjust the seasonings if necessary, adding more chili powder if it’s not spicy enough.
Simmer on medium/high for a half hour or more, stirring occasionally.
White rice, 2 raw cups
Grated cheddar and/or goat cheese
Avocado, sliced, or as Guacamole
Photos from a recent double batch.
Chopped vegetables. (Closeup)
The onions and peppers saute first. (The other vegies will join ’em in a moment.)
Now the tomatoes. (Don’t forget to use a sufficiently large pot.)
Plated, over rice, with lots of cheese, guacamole, sour cream and salad. (More pictures.) (More.)