Argentinean Bean Vegetable Stew Recipe

Recipe Category: Stew

pagect=recipes,popular-recipes,stew,:recipes,popular-recipes,most-popular,popular+stew

Argentinean Bean Vegetable Stew Recipe

Ingredients

Makes 6 servings

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 4 garlic cloves, minced
  • 1 medium red bell pepper, chopped
  • 1 medium butternut squash, peeled, halved and seeded
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (4-ounce) can chopped mild green chiles, drained
  • 1 1/2 cups vegetable broth
  • 2 tablespoons sugar
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups cooked or 2 (15.5-ounce) cans kidney beans, drained and rinsed if canned
  • 1 cup fresh or frozen corn kernels
  • 1 teaspoon salt
  • 1 seedless orange, peeled and chopped
  • 2 tablespoons minced fresh parsley or cilantro, for garnish

Method

  1. In a large saucepan, heat the oil over medium heat
  2. Add the onion, garlic, bell pepper and squash
  3. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes
  4. Add tomatoes, chiles, broth, sugar, crushed red pepper, oregano and black pepper and bring to a boil
  5. Reduce heat and simmer, uncovered, until the vegetables are tender, about 20 minutes
  6. Add the kidney beans, corn and salt
  7. Simmer, uncovered and taste, adjusting seasonings if necessary
  8. Add the orange and stir to heat through
  9. Serve immediately, sprinkled with parsley

Full List of Stew Recipes
Full List of Vegetable-Stew Recipes

Comments are closed.