A classic French entrée that is creamy and comforting, this Latin American Bean Stew will not disappoint. It is a heart-warming, one-pot stew that is suitable for vegan and vegetarian diets but will satisfy all palates. Follow the Multo™ by CookingPal® guided recipe to cook the stew and make the nut cream topping all in one bowl and have a filling meal prepared in no time.
How to make Latin American Bean stew with Multo™ by CookingPal®?
1. Make nut cream.
Add ingredients for the nut cream into the bowl and chop, blend, and cook until desired texture is reached. Multo™ is not just a blender or food processor - the heating elements at the bottom of the bowl allow you to boil, steam, sauté, and cook the food in the same bowl!
2. Cook stew.
Sauté garlic and onions for a few minutes and then add tomatoes and spices. Once combined, add the beans and other ingredients and cook stew until done.
3. Enjoy!
Cooking tips and tricks
Canned beans contain lots of sodium. If you prefer less sodium or need to be careful of how much you use in your cooking, substitute the canned beans for the same amount of dry beans. Note: some dry beans require pre-soaking before cooking.
Depending on personal preference or ingredient availability, canned corn can be substituted with frozen corn or fresh corn.
What are the variations of the Latin American bean stew?
Other types of beans, for example black beans and cannellini beans, can be added to or serve as a substitute for the requested beans in this recipe. Different types of beans have different nutritional benefits and tastes, so personal preference and dietetic needs may drive your decision to add or change bean types.
Feel free to add protein to this stew recipe if you are not a vegetarian. Sirloin is a popular meat added to Latin American stews, but other options like chicken or sausage would also work in this recipe. Cook the meat until done prior to assembling the stew.
The final verdict on the bean stew - how does it taste?
This is an authentic Latin American bean stew packed with flavor and protein and is sure to leave you feeling satisfied and warm after eating. It’s:
Aromatic
Rich flavored
Nourishing
Earthy
& Fibrous!
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A tomato-based stew that slowly simmers crushed tomatoes, beans, onions, and tons of aromatic spices until flavors mesh and beans are soft. Top with a non-dairy almond sour cream with a touch of creaminess.
Ingredients
2 OZ / 60 G peeled almonds
2 OZ / 60 G cashew nuts
16 OZ / 450 G water
8 OZ / 240 G onions
1 TSP lemon juice
1 TSP apple cider vinegar
2 EA garlic clove
2 TBSP olive oil
0.5 TSP ground cumin
0.5 TSP ground coriander
0.75 OZ / 20 G chipotle peppers in adobo sauce
14 OZ / 400 G canned tomatoes
2.5 OZ / 70 G tomato paste
1 EA vegetable stock cube
14 OZ / 400 G canned kidney beans
14 OZ / 400 G canned butter beans
4 OZ / 120 G canned sweetcorn
0.5 TSP dried oregano
0.25 TSP pepper
1 TSP salt
Directions
Peel and cut the onion into quarters.
Place the almonds, cashews, water, onion vinegar, salt, lemon juice into mixing bowl. Blend for 20 seconds / speed 9.
Scrape down the sides and cook for 7 minutes / 195°F|90°C / speed 3.
Blend for 30 seconds / speed 10 until smooth.
Place your nut cream into a bowl and store in the fridge until ready to use. Clean the bowl.
Peel and cut the onion into quarters. Peel the garlic. Add them to mixing bowl.
Add the oil to mixing bowl.
Chop for 8 seconds / speed 6.
Sauté for 5 minutes / 212°F|100°C / speed 1.
Add the cumin, ground coriander, chipotle peppers, tomato paste and tinned tomatoes.
Cook for 8 minutes / 212°F|100°C / speed 2.
Drain and rinse the beans. Add the beans, corn, salt and pepper, and oregano.
Cook further for 5 minutes / 195°F|90°C / speed 1.
Serve the stew right away into a bowl with a spoonful of the almond cream on top.
