Chili Bean and Potato Stew

Beans are a staple at our house because they are budget friendly and versatile. The stew is a nice change from the usual Southern-style pot of pintos or refried beans. It is filling, richly seasoned, and smells amazing while it is cooking. I made this batch on top of the stove but it could easily be made in the slow cooker.

 

Chili Bean and Potato Stew

Recipe by Micha @ Cookin’ Mimi

A hearty meatless stew

Prep time: 30 minutes

Cook time: 3 hours on the stove or 8-9 hours on low 4-5 hours on high

Ingredients

  • 1 1/2 cups dried pinto beans
  • 1 Tablespoon oil
  • 1-3 Tablespoons chili powder
  • 1 teaspoon cumin or smoked paprika
  • 2 pounds potatoes, peeled and cubed
  • To taste salt
  • To taste black pepper
  • To taste onion powder

Cooking Directions

Sort beans and remove any debris. Soak overnight in cold water or do a quick soak by covering with water, bring to a boil, cover and simmer for 5 minutes, turn off heat and let sit for an hour.

 

Drain soaking water from beans and place in a 4- 6 quart Dutch oven. Cover with fresh water; add oil, salt, pepper and onion powder. Bring to a boil over medium heat. Cover and turn heat down to medium low. Cook for 2 hours or until beans start to get tender. Add chili powder a tablespoon at a time to taste, then add the paprika and potatoes. Cover and cook another hour or so or until the potatoes are tender and the mixture has thickened.

Can be served with brown rice, topped with cheese and sour cream, and would be excellent with a side of cornbread.

Slow Cooker Instructions:

Place soaked beans in a 4-6 quart slow cooker. Add beans, potatoes, vegetable oil, salt, pepper and onion. Then add the paprika and chili powder to taste. Cover with water. Cook on low 8-9 hours or on high 4-5 or until beans and potatoes are tender and the gravy has thickened.

Linked to: Cooking Thursday at Diary of a SAHM


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Comments

  1. Sounds really good 🙂

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