mexicanvegetarianvia groq
Peruvian Bean Stew
A hearty and flavorful stew originating from Peru, adapted with Mexican flavors. Kidney beans and mildly spicy peppers come together to create a delicious and comforting dish.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●1 peruviandried aji amarillo peppers
- ●1 can kidneyred kidney beans, drained and rinsed
- ●1 can beanpinto beans, drained and rinsed
- ●1 cup stewbeef broth
- ●1 mildly pungentonion, diced
- ●1 mildlybell pepper, diced
- ●2 mildlygarlic cloves, minced
- ●1 teaspoon mildlycumin
- ●1 teaspoon mildlychili powder
- ●1/2 teaspoon mildlycayenne pepper
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Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add diced onion and cook until translucent, about 5 minutes.
- 3
Add diced bell pepper and cook for an additional 3 minutes.
- 4
Add minced garlic and cook for 1 minute.
- 5
Add cumin, chili powder, and cayenne pepper. Cook for 1 minute.
- 6
Add beef broth, dried aji amarillo peppers, kidney beans, and pinto beans.
- 7
Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- 8
Season with salt and pepper to taste.
- 9
Serve hot, garnished with chopped fresh cilantro if desired.