Wednesday, December 23, 2009

***Recipe Alert: Smoky Bean Stew***

The original recipe for this stew is on my weekly column for The Ajnabee, This recipe is awesome and I decided to try it out by using pinto beans and adding spinach! Ah, so delicious and hearty, I really suggest you try this out! Here are the deets:


· 2 15.5oz. can of pinto beans, partially drained

· 1TB. of EVOO

· 1/2 onion, diced

· 2TB. of cumin seeds

· 2 cloves of garlic, sliced

· 1TB. of freshly grated ginger

· 1 tomato, diced

· 2tsp. of chopped chipotle peppers

One bag of baby spinach

· 1/4c. freshly chopped cilantro

· Juice of half a lemon

· Salt/pepper to taste


In a saucepan, add the oil and place the pan on medium heat. Once hot, add the onions, cumin and salt. Saute until onions are translucent. Add the garlic and ginger, saute for another minute.

Add the tomato and stir for a couple of minutes. Add the chipotle peppers and stir. Add the spinach, beans and lemon juice

Add the cilantro and season with salt/pepper to taste. Allow this to simmer on low heat for 20 minutes.

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