Créé avec l’IA
Spicy Bean and Potato Stew
60 min 400 kcal par portion Moyen
Ingrédients
4 Portions
- pinto beans2 cups
- kidney beans2 cups
- potatoes4 medium
- peas1 cup
- onion1 large
- garlic3 cloves
- olive oil2 tablespoons
- chili powder1 tablespoon
- cumin1 teaspoon
- paprika1 teaspoon
- cayenne pepper1 teaspoon
- vegetable broth4 cups
- saltto taste
Instructions
- 1
Rinse and drain the pinto beans and kidney beans.
- 2
Peel and dice the potatoes into bite-sized pieces.
- 3
Finely chop the onion and mince the garlic.
- 4
In a large pot, heat the olive oil over medium heat.
- 5
Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
- 6
Stir in the chili powder, cumin, paprika, and cayenne pepper, and cook for another minute to release the flavors.
- 7
Add the diced potatoes, pinto beans, kidney beans, and peas to the pot.
- 8
Pour in the vegetable broth and bring the mixture to a boil.
- 9
Reduce the heat to low and let the stew simmer for about 30-40 minutes, or until the potatoes are tender.
