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!
- 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
- Pressure cook the beans in double the volume of water for 2 whistles. Turn off the heat and let the pressure drop naturally.
- 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.
- Now add the onions and bell peppers and cook on high heat until the raw smell disappears and they begin to smell smoky.
- Now tip in the tomatoes and cook until soft.
- Add the cumin, paprika, and salt, followed by the oregano. Mix well.
- 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.
- Add the olives and sundried tomatoes and turn off the heat.
- Serve hot with a side of bread.