Mexican Seven Bean Stew

When it is cold, wet and gloomy, a chunky, spicy Mexican Bean Stew will pick you up nicely. All you need is a little bread on the side to mop up all those flavours!

Ingredients:

  • 1 and ½ cup Super Seven Bean Mix, soaked overnight
  • 2 bay leaves
  • 1 tablespoon finely chopped garlic
  • 7-8 peppercorns
  • 1 tablespoon finely chopped celery stalks
  • 1 large onion, roughly chopped
  • 1 large bell pepper, roughly chopped
  • 1 large tomato, roughly chopped
  • 1 teaspoon roasted cumin seed powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 10-12 pitted black olives, halved
  • 2 tablespoons extra virgin olive oil
  • 3-4 tablespoons sun-dried tomatoes, roughly chopped

Method:

  1. Pressure cook the beans in double the volume of water for 2 whistles. Turn off the heat and let the pressure drop naturally.
  2. Meanwhile, heat the oil in a heavy-bottomed pan. Add the bay leaves and peppercorns, followed quickly by the garlic and celery. Sauté until fragrant.
  3. Now add the onions and bell peppers and cook on high heat until the raw smell disappears and they begin to smell smoky.
  4. Now tip in the tomatoes and cook until soft.
  5. Add the cumin, paprika, and salt, followed by the oregano. Mix well.
  6. Add about 3 cups of water and stir well. Bring to boil and cover and cook for 10-12 minutes on medium heat or until the beans are soft and the stew is thickened to your liking.
  7. Add the olives and sundried tomatoes and turn off the heat.
  8. Serve hot with a side of bread.

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