URG: Bean and Vegetable Stew
Source of Recipe
"The South American Table", by Maria Baez
-- (Portos Guisados)
SOFRITO:
2 tablespoons olive oil
1 large onion -- chopped (about 1-1/2 cups)
1/2 teaspoon sweet paprika
1 small green bell pepper -- seeded and
-- chopped
2 medium-size ripe, firm tomatoes -- peeled and chopped
-- (10 to 12 ounces)
4 garlic cloves -- mashed into a paste
with
1 teaspoon salt and
1/4 teaspoon black pepper -- freshly ground
1 teaspoon dried oregano -- crumbled
pinch of nutmeg -- freshly grated
2 tablespoons fresh parsley leaves -- chopped
1/4 teaspoon red pepper flakes
REST OF INGREDIENTS:
4 cups vegetable or chicken broth
1/2 pound boiling potatoes -- peeled and cut
-- into 1-inch cubes
2 small sweet potatoes -- peeled, sliced 1-inch
-- thick, and quartered (about 8 ounces)
8 ounces winter squash -- peeled and cut into
-- 1-inch cubes
1 can Great Northern beans -- undrained (15 oz)
or
1 can chickpeas -- undrained (15 oz)
1 cup cabbage -- chopped
1/2 cup frozen peas
fresh parsley leaves -- finely chopped
-- for garnish
To make the sofrito, heat the oil in a heavy 4-quart saucepan over low heat. Add the onion and paprika and cook, stirring occasionally, until very soft, about 8 minutes. Add the bell pepper, tomatoes, garlic paste, oregano, nutmeg, parsley, and red pepper. Cover and cook, stirring occasionally, until the tomatoes have formed a sauce, about 10 minutes. If the sauce is too dry, add a little water.
Add the vegetable broth to the sofrito and bring to a boil. Add the potatoes, sweet potatoes, squash, beans with their liquid, and cabbage. Cover and simmer until the vegetables are soft, about 20 minutes. There should be plenty of liquid to cover the vegetables; add more water, if needed. Add the peas and simmer for 5 minutes.
Serve in soup bowls sprinkled with the parsley.
Makes 4 servings
Categories: Beans, Vegetables, Uruguay
Recipe typed for you by Judi Mae Phelps
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