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copyright ©1999-2004
DigsMagazine.com.
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soup's
on!
by
Yee-Fan Sun |
1
2 3
continued from page 1
 two
potato and bean stew
This is basically a bean chili with some potatoes thrown in for extra
heartiness; the sweet potato is particularly good, as it adds a nice
balance to the spiciness of the dish.
1 can pinto beans, lightly
drained
1 can plum tomatoes, including liquid
1 large sweet potato
2-3 small red potatoes
3 cloves garlic
1 medium onion
1 small colored bell pepper
1-2 jalapeno peppers
1 cup veggie or chicken stock
1 tsp. cumin
˝ tsp. oregano
handful of cilantro
1-2 stalks scallions
grated cheddar or jack
a couple tablespoons of olive oil
time 45-60 minutes
serves 3-4 as a light dinner
1 Peel the sweet potato and
red potatoes and dice into 1/3" chunks. Peel and mince the garlic;
stem and de-rib the pepper, and chop that up roughly. Peel the onion and
chop that up as well. Slice the jalapenos in half and remove the seeds
and ribs, as well as the stem (it's a good idea to use rubber gloves, to
avoid getting chile oil on your fingers). Mince up the jalapeno.
2
Heat up the olive oil in a good-sized pot. Sauté the onion, garlic,
pepper and half of the jalapeno for about five minutes, until the
veggies soften and become fragrant.
3
Stir in the potatoes, and cook for another few minutes, until the
potatoes are well-coated in oil and beginning to turn a little
translucent on the edges. Add the cumin and oregano, and give it a good
stir.
4
Dump in the pinto beans, tomatoes and stock. Bring the mixture to a
boil, then lower the heat and keep it gently bubbling while the potatoes
cook and the flavors take some time to meet and mingle in the pot.
This'll take about a half hour or so at least, although the longer it
cooks, the better the flavor. While you're cooking the stew, mince up
the cilantro and the scallions.
5
When the potatoes are very tender, taste the stew and add salt and
pepper as needed. You can also add more jalapeno, if the stew isn't
sufficiently spicy for your tastebuds. Ladle the soup into bowls,
sprinkle with grated cheese, and top with a good handful of the minced
herbs.
amble
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