Ingredients with Measurements:
- 1 pound dried red kidney beans
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/4 cup olive oil
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the dried beans and soak them overnight in a large bowl of water.
2. Drain the beans and set them aside.
3. In a large pot, heat the olive oil over medium-high heat.
4. Add the chopped onion, minced garlic, chopped red and green bell peppers, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
5. Add the soaked beans and vegetable broth to the pot. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. Simmer the beans for 1 1/2 to 2 hours, or until they are tender and the stew has thickened.
8. Serve hot, garnished with chopped fresh cilantro or parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 2 hours
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 6 servings
Nutritional information:
- Calories: 331
- Fat: 10g
- Carbohydrates: 47g
- Protein: 16g
- Fiber: 14g
Substitutions for ingredients:
- Red kidney beans can be substituted with pinto beans or black beans.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add diced tomatoes to the stew for a more tomato-based flavor.
- Add diced potatoes or sweet potatoes for a heartier stew.
- Add chopped chorizo or bacon for a meatier version.
Tips and Tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Stir the stew occasionally to prevent the beans from sticking to the bottom of the pot.
- If the stew is too thick, add more vegetable broth or water to thin it out.
Storage Instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
- Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the stew in individual bowls, garnished with chopped fresh cilantro or parsley.
Garnishes:
- Chopped fresh cilantro or parsley
Pairings:
- Serve the stew with crusty bread or rice.
Suggested Side Dishes:
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the beans are still hard after 2 hours of simmering, continue to cook them until they are tender.
Food Safety Advice:
- Make sure to soak the beans overnight to reduce cooking time and ensure they are fully cooked.
- Store any leftover stew in the refrigerator and consume within 5 days.
Food History:
- Renaico is a small town in Chile known for its traditional stewed beans recipe.
Flavor Profiles:
- Smoky, savory, and slightly spicy
Serving Suggestions:
- Serve the stew as a main dish for lunch or dinner.
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Region: Chilean