Stew of Beans, Corn and Vegetables
by Editorial Staff
For this stew, you can take any canned beans, which significantly reduces the cooking time.
Servings: 8
Ingredients
- Canned beans (washed) – 1200 g
- Corn grains fresh or frozen – 2 cups
- Zucchini (chopped) – 1 glass (about 1 pc.)
- Canned tomatoes without skin (chopped) – 1.5 kg
- Bulgarian pepper (chopped) – 1 glass Onions (chopped) – 0.5 cups
- Garlic (chopped) – 3 cloves
- Vegetable oil – 1 tbsp
- Beer – 330 g or
- Vegetable broth – 400 g
- Water – 1 glass
- Tomato sauce – 230 g
- Chili pepper, powder – 3-4 teaspoon.
- Fresh oregano (chopped) – 1 tbsp
- Ground cumin – 1 teaspoon
- Ground black pepper – 0.5 teaspoon.
- Hot sauce – 2-3 drops
- Cheddar cheese (shredded on a grater) – 1 cup (about 120 g)
- Fresh oregano for serving
Directions
- In a very large cast-iron saucepan (cauldron) heat the olive oil, pour in the bell peppers, onions, and garlic, cook, stirring occasionally, until soft.
- Add tomatoes, beer, water, tomato sauce, chili powder, dried oregano, cumin, black pepper, and hot sauce to the cauldron. Bring the mixture to a boil, reduce heat, simmer vegetables under a closed lid for about 10 minutes.
- Put beans, corn, and zucchini in a saucepan, bring to a boil again, reduce heat, cook the stew with beans, uncovered, for 10 minutes. Then add 1 tablespoon of oregano, stir stew with beans.
- Serve the stew with cheese and fresh oregano leaves.
Enjoy your meal!
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