Vegetables & legumes
Stewed Red Beans
Red beans stewed with pumpkin, sofrito and potato.
VegetarianVeganGluten-free
Ingredients
- 400 g cooked red beans
- 200 g bean broth
- 300 g water
- 150 g pumpkin, diced
- 1 potato, diced
- 1 onion
- 4 garlic cloves
- 2 sweet chili peppers (ajíes dulces)
- 50 g tomato paste
- 50 g oil
- 1 teaspoon oregano
- Salt to taste
Step-by-step
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- Put the garlic, onion and ajíes dulces in the mixing bowl. Chop 4 sec/speed 5 and scrape down with the spatula.
- Add the oil and sauté 8 min/120°C/speed 1.
- Add the tomato paste and oregano. Sauté 3 min/100°C/speed 1.
- Add the beans, their broth, the water, pumpkin, potato and salt. Cook 20 min/100°C/reverse/spoon speed.
- The pumpkin breaks down and thickens the stew. Adjust the salt and serve.
Tips
- Serve over white rice, the classic arroz con habichuelas.
- The pumpkin adds natural creaminess without needing flour.
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