Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes, undrained
- 1 cup corn kernels
- 1/2 cup vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, red and green bell peppers, and jalapeño pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the cumin, chili powder, and smoked paprika. Stir to combine and cook for 1-2 minutes, until fragrant.
4. Add the black beans, kidney beans, pinto beans, diced tomatoes, corn, and vegetable broth. Stir to combine.
5. Bring the mixture to a simmer and cook for 20-25 minutes, stirring occasionally, until the flavors have melded together and the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 245
Fat: 4g
Carbohydrates: 44g
Protein: 13g
Fiber: 14g
Sugar: 7g
Sodium: 508mg
Substitutions for ingredients:
- You can use any type of beans you like in this recipe, such as navy beans, cannellini beans, or chickpeas.
- If you don't have vegetable broth, you can use chicken broth or water instead.
- If you don't have fresh cilantro, you can use parsley or omit the garnish altogether.
Variations:
- Add some diced cooked chicken or ground beef to make this a heartier meal.
- Top with shredded cheese, sour cream, or diced avocado for extra flavor and creaminess.
- Serve over rice or with tortilla chips for a different texture.
Tips and tricks:
- Make sure to rinse and drain the beans before adding them to the pot to remove any excess salt or starch.
- If you like your food spicy, leave the seeds in the jalapeño pepper or add some hot sauce to the finished dish.
- This recipe can be easily doubled or tripled to feed a crowd.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish also freezes well. Store in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream or guacamole on top.
- Garnish with a sprinkle of chopped fresh cilantro or a wedge of lime.
Garnishes:
- Fresh cilantro
- Shredded cheese
- Sour cream
- Diced avocado
- Hot sauce
- Lime wedges
Pairings:
- Serve with a side of cornbread or tortilla chips.
- A crisp green salad would also pair well with this dish.
Suggested side dishes:
- Cornbread
- Tortilla chips
- Green salad
Troubleshooting advice:
- If the mixture seems too thick, add more vegetable broth or water to thin it out.
- If the mixture seems too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the vegetables and beans thoroughly to avoid any foodborne illnesses.
- Store any leftovers in the refrigerator or freezer promptly to avoid spoilage.
Food history:
- Beans have been a staple food in Mexican cuisine for centuries, dating back to the Aztecs and Mayans.
- The combination of beans, peppers, and spices in this dish is a classic example of Mexican flavor profiles.
Flavor profiles:
- Spicy
- Smoky
- Savory
- Earthy
Serving suggestions:
- Serve hot as a main dish or side dish.
- This dish is also great for meal prep or as a make-ahead option for busy weeknights.
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Region: Mexican