Rainy Day Three-Bean Stew
Cozy Up with Rainy Day Three-Bean Stew: A Flavorful Comfort Food
Is there anything better than a warm, hearty stew on a chilly, rainy day? This Rainy Day Three-Bean Stew is packed with flavor, incredibly satisfying, and surprisingly easy to make. It’s a perfect dish to slow cook and let the aromas fill your kitchen, creating a cozy and inviting atmosphere. We’ve blended Mexican and American influences to create a stew that’s both familiar and exciting.
This isn’t your average bean stew. The addition of cocoa powder and cinnamon might sound unusual, but they add a depth of richness and warmth that beautifully complements the savory spices. It’s a little bit sweet, a little bit spicy, and a whole lot delicious!
What makes this stew special?
- Flavorful Spice Blend: We’ve carefully balanced a variety of spices – from smoky paprika to fiery cayenne – to create a complex and satisfying flavor profile.
- Hearty and Filling: Packed with three types of beans and a medley of vegetables, this stew is sure to keep you full and satisfied.
- Easy to Customize: Feel free to adjust the spice level to your liking or add your favorite vegetables.
- Perfect for Meal Prep: This stew tastes even better the next day, making it a great option for meal prepping.
Frequently Asked Questions
Q: Can I use canned beans instead of dried?
A: While dried beans offer the best flavor and texture, you can use canned beans in a pinch. Reduce the cooking time significantly, adding the beans during the last 30 minutes of simmering.
Q: What if I don’t have all the spices?
A: Don’t worry! You can adjust the spice blend to your liking. Feel free to omit any spices you don’t have or substitute with similar ones.
Q: Can I make this stew vegetarian or vegan?
A: Absolutely! This recipe is naturally vegetarian. To make it vegan, simply omit any dairy-based toppings.
Q: What’s the best way to serve this stew?
A: This stew is delicious on its own, but it’s even better with your favorite toppings! We recommend cheese, cilantro, avocado, sour cream, or tortilla strips. A side of cornbread or a crusty loaf of bread is also a great addition.
Q: How long will this stew keep in the refrigerator?
A: Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days.
So, gather your ingredients, embrace the cozy vibes, and get ready to enjoy a bowl of heartwarming Rainy Day Three-Bean Stew!
Rainy day Three-Bean Stew
Ingredients
- 1 cup dried Pinto beans (soaked over night)
- 1 cup dried Pinto beans (soaked over night)
- 1 cup dried Pinto beans (soaked over night)
- 2 cans diced tomatoes
- 4 cups veggie broth
- 2 tbls tomato paste
- 1 tbls cocoa powder
- 1/4 tsp cinnamon
- 1 bay leaf bay leaf
- 1 tsp coriander
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp chili powder
- 2 tsp dried oregano
- 2 tsp cumin
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium carrot
- 1 medium butternut squash
- 1 medium bell pepper
- 1 medium Serrano pepper
- to taste salt and pepper
- optional cheese for topping
- optional cilantro for topping
- optional avocado for topping
- optional sour cream for topping
- optional tortilla strips for topping
Instructions
- Heat a large pot on medium with a few tablespoons of olive oil. Add the onions and cook until translucent a couple of minutes. Add the minced garlic, carrots and butternut squash and cook with the lid on to soften the veggies about 10 min. Then add the bell pepper, Serrano peppers, diced tomatoes with their sauce and tomato paste.
- At this point you can add as much of the 4 cups of broth as you want depending on the thickness you desire.
- Add the cocoa powder, cinnamon, bay leaf, coriander, paprika, cayenne pepper, chili powder, oregano, cumin, and salt and pepper.
- Bring to a boil, then reduce heat and simmer for at least 1 hour, or until the beans are tender.
- Remove the bay leaf before serving. Garnish with your favorite toppings.
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