I’ve been crazy busy lately, and I’ve been needing serious sustenance… so what better than just another bowl of beans 😉 💚 There’s a recipe for a bowl of beans from just about every country in the world… along with endless regional variations and generational differences. This is a Mexican recipe that uses gorgeous Ancho Chillies. They’re not hot, but they’re fruity, mellow and warm.
I made a vat of this, because it’s delicious…and gets deliciouser and deliciouser with re-heating. ❤️
Everyone loves avocados these days, and I realise that here in the UK we’re just a little conservative about how we use them. That could be because they’re expensive… and we can only imagine the joy of going into the backyard and picking a couple…. and then serving them with everything. How good must that be💕
So I served this stew with a tomato salsa, white rice, and beautifully ripe avocados.
And it’s good.
Hope you enjoy ! 🌺
MEXICAN BEAN STEW
- 2 tbs. olive oil
- 3 large white onions
- 750 gms. pre-cooked mixed beans (I used black beans, pinto beans and chickpeas)
- 1 large green pepper
- 6 large garlic cloves
- 500gms. tomato passata – (really good quality)
- 2 tbs. tomato puree
- 250ml. water.
- 4 large ripe tomatoes ( approx: 500gms.)…preferably organic …they seem to taste sooo much better!
- 3.5 tbs. ground cumin
- 0.5 tbs. whole cumin seeds
- 3 dried ancho chillies ( approx. 18 gms.)
- 2 tbs. spanish paprika
- 0.5 tsp. ground chilli pepper (don’t overdo the heat or you’ll drown out the anchos!)
- 2-3 tsps. salt
- juice 2 limes
- 2 tbs. sweetener (such as agave syrup, or sugar)
- Peel and chop onions fairly finely.
- Slice green pepper in half and remove seeds. Slice into thin ribbons approx. 3cm. in length.
- Peel and crush garlic cloves.
- Place the ancho chillies in a small bowl of water to hydrate. After 10-15 mins. finely dice the chillies.
- Cut a cross in the top of the tomatoes and place in a bowl and cover with just boiled water.
- After 10 mins. remove tomato skins and discard. Chop tomatoes into smallish chunks.
- Place a large deep-sided casserole (that has a lid), on a high heat and add 2 tbs. olive oil.
- When hot, add whole cumin seeds. Sizzle for 30 secs.
- Add chopped onions and sauté for 8 mins. Stir occasionally to avoid burning.
- Add green pepper ribbons. Sauté for 2 mins.
- Reduce heat to medium and add crushed garlic. Sauté for 1 min. Stirring to combine.
- Add diced ancho chillies. Sauté for 30 secs.
- Add ground cumin, ground paprika, ground chilli pepper and 2 tsps. salt. Sauté for 30 secs.
- Add tomato passata, tomato puree and 250 ml. water.
- Bring to a gentle simmer.
- Add pre-cooked beans.
- Bring to a gentle simmer, then cover and reduce heat to a minimum. (I used a heat diffuser).
- Simmer gently for approx. 45 mins.
- Add fresh diced tomatoes. Re-cover and simmer for a further 15-20 mins.
- Add sweetener, and lime juice. Taste as you go. Add extra salt if desired.
- Heat through for a further 10 mins.
Prepare a quick fresh salsa of chopped spring onions, cherry tomatoes and a small red chilli pepper. Drizzle with lime juice and a pinch of salt.
Serve piping hot with sliced fresh avocados and basmati rice.