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Rainy day Three-Bean Stew

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course dinner, lunch
Cuisine American, Mexican
Servings 8

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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