Potato-Bean Stew 6.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Jan 14, 2015

This simple and satisfying bowl can come together quickly if you use canned beans, but it can take on deeper, more complex flavors if you plan ahead and cook the beans from dried. Serve with grated fresh, mild white cheese, toasted pepitas (pumpkin seeds), crema and/or minced cilantro.

Make Ahead: The stew can be refrigerated for up to 5 days.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes about 12 cups

Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, chopped (1 1/2 to 2 cups)
  • 2 teaspoons chili powder, preferably chipotle chili powder, plus more as needed
  • 1 teaspoon ground cumin
  • 1 large sweet red bell pepper, seeded and cut into small dice
  • 1 to 2 medium poblano chile peppers and/or Anaheim chile peppers, seeded and cut into small dice
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons salt, or more as needed
  • 1 1/2 pounds Yukon Gold potatoes, scrubbed well and cut into 1-inch chunks
  • 1 cup bean-cooking liquid or water, plus more as needed
  • 3 cups drained home-cooked pinto beans or 30 ounces canned, no-salt-added pinto beans, rinsed and drained
  • 15 ounces canned, no-salt-added diced tomatoes and their juices
  • Freshly ground black pepper
  • Juice from 1/2 to 1 lime

Directions

Heat a Dutch oven or soup pot over medium heat for about 1 minute, then add the oil and swirl to coat. Add the onion, chili powder and cumin; cook for 5 minutes, stirring often.

Add the bell pepper, chili peppers (to taste), garlic and 1 teaspoon of the salt; cook for 5 minutes, stirring a few times. Stir in the potatoes and the remaining 1/2 teaspoon salt. Reduce the heat to low; cover and cook for 5 minutes, stirring once or twice. Add the bean cooking liquid or water, cover and cook for 15 to 30 minutes, or until the potatoes are tender but not mushy. Add more cooking liquid or water if the mixture seems dry.

Gently stir in the beans, along with the tomatoes and their juices. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low; cook, uncovered, for 5 minutes.

Taste and season generously with the black pepper, plus additional salt and/or chili powder, and the lime juice (to taste). Serve hot.

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Recipe Source

Adapted from Mollie Katzen's "The Heart of the Plate: Vegetarian Recipes for a New Generation" (Rux Martin/Houghton Mifflin Harcourt, 2013).

Tested by Joe Yonan.

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