Monday, November 12, 2012


I love bean stews. We should eat them more often. Today we will eat Pinto Bean Stew. Let’s cook.


1 cup dry Pinto Beans
½ chopped green pepper
½ chopped red pepper
½ chopped squash
½ cup chopped celery
½ chopped onion
1 clove of garlic, chopped
Some extra virgin olive oil
Some salt to taste
Some freshly ground black pepper, to taste
2 bay leaves
½ teaspoon oregano
½ teaspoon thyme
1 teaspoon Jamaican curry powder
½ teaspoon sweet pimentón
1 Spanish green guindilla, chopped

To start with our recipe you will have to soak the beans in water overnight. Make sure you use enough water. The next day remove the water and put the water in a pan with plenty of water. Add some olive oil, just a teaspoon and a pinch of salt. Cook the beans, bringing them first to a boil and then turn down the fire. Cook them till the beans are soft. When they are done, remove but keep the liquid.
While the beans are being cooked, we will prepare the vegetables. Heat some oil in a pan and sauté the the pepper, the celery and the onion. Add the squash, the garlic and the bay leaves three minutes later. Then add the oregano, the thyme, the curry powder, the pimentón and the guindilla too. Add salt and pepper to taste. Now, add the contents in the pan to the beans. And now we can add the liquid we want to our beans, according to your taste. If you like soup, add more liquid. If you prefer your beans thicker, add less liquid. Simmer for some minutes. And then serve and enjoy!

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