Mexican Bean Stew Recipe at MyDish

Mexican Bean Stew

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Method

  • Prepare the vegetables.

  • Fry the onions in olive oil until slightly soft.

  • Add the carrot.

  • Add the garlic and chillis, and fry for a further 1-2 minutes.

  • Add the coriander.

  • Add the stock cube to 1 pint of boiling water, and stir into the vegtable mix. Allow this to simmer for around 10 minutes.

  • Add the beans and more water to cover the mixture if you need/ want to. (I personally like a lot of liquid in my soups compared to the vegetables). Simmer for 5 minutes.

  • Add the gnocchi and simmer for 2 minutes, again adding more water if necessary. (This soup also works without the gnocchi if you can't find/ don't like it. The gnocchi just makes it more filling).

  • Gradually add the cornflour to thicken the mix.

  • Finally add the cheese, stirring it in gradually. Don't let it cook for too long because it sticks to the pan.

  • Then add salt and pepper to taste, and serve in a big bowl with tortilla chips on the side. I like crushing them up into tiny bits and sprinkling them into the stew :)

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    Ingredients

    • MEXICAN BEAN STEW
    • 1 onion. finely chopped
    • 4 garlic cloves. crushed
    • 2 Red Chilli. deseeded and finely sliced
    • 1 carrots diced
    • a sprinkle coriander leaves. finely chopped
    • 400g Flageolet beans
    • ½ pack gnocchi
    • 1-2 tbsp cornflour blended with a little cold water
    • a handful cheese (grated)
    • to taste salt and freshly ground black pepper
    •  tortilla chips (cool flavour)
    • 1 Vegetable Stock Cube

    By Views 1441  Added Thu Sep 10 2009


    My mum used to make this for me before I moved away from home. It was an adaptation of a recipe she found in a Weightwatchers magazine.

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