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I stumbled upon this Mexican bean stew recipe during my travels through Oaxaca. Bursting with vibrant flavors, hearty beans, and aromatic spices, this dish quickly became my go-to comfort food. Perfect for chilly evenings or when craving something satisfying, this stew comes together in a snap. Rich, tomato-based broth envelops tender vegetables and protein-packed legumes, creating a meal that's both nourishing and delicious. Get ready to transport your taste buds south of the border with minimal effort!
Ingredients for Mexican Bean Stew
- Olive oil: Adds richness and depth to the stew, enhancing flavors and providing a smooth base for cooking the ingredients.
- Onion: Adds a sweet and savory flavor base to the stew, creating a delicious foundation for the other ingredients.
- Garlic: Infuses the stew with a robust and aromatic flavor, enhancing the overall taste and adding depth to the dish.
- Red bell pepper: Provides a sweet and slightly tangy flavor, adding color, texture, and a hint of freshness to the stew.
- Diced tomatoes: Adds a rich and tangy flavor, along with a burst of freshness and acidity to balance the other ingredients.
- Black beans: Bring a creamy texture and earthy flavor to the stew, adding protein and fiber for a hearty meal.
- Kidney beans: Add a meaty texture and mild flavor, boosting the protein content and providing a satisfying bite to the stew.
- Vegetable broth: Infuses the stew with a savory and aromatic base, adding depth of flavor and keeping the dish vegetarian-friendly.
- Ground cumin: Provides a warm and earthy flavor with a hint of citrus, adding depth and complexity to the stew.
- Chili powder: Adds a kick of heat and smoky flavor to the stew, balancing the other ingredients and creating a bold taste.
Read more: Mexican Stew Recipe
Essential Tools for Making This Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Wooden spoon: Ideal for stirring the stew without damaging the pot's surface.
Mexican Bean Stew Recipe
Equipment
- Large pot
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 Red Bell Pepper, chopped
- 1 can Diced Tomatoes
- 1 can Black Beans, drained and rinsed
- 1 can Kidney Beans, drained and rinsed
- 2 cups Vegetable Broth
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- to taste Salt and Pepper
Read more: Mexican Pork Stew
Instructions:
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add chopped onion and cook until translucent, about 5 minutes.
- 3. Stir in minced garlic and chopped red bell pepper, cook for another 3 minutes.
- 4. Add diced tomatoes, black beans, kidney beans, and vegetable broth.
- 5. Season with ground cumin, chili powder, salt, and pepper.
- 6. Bring to a boil, then reduce heat and simmer for 20 minutes.
- 7. Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Mexican Quinoa Stew Recipe
Tips for Making Mexican Bean Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight before reheating.
Adding a splash of coffee to this Mexican bean stew can enhance the depth of flavor and add a subtle richness to the dish.
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