I made a really yummy pinto bean stew as I need to write it down so I remember how to make it again.
500g dried weight pinto beans, soaked overnight
2 onions, diced
250g carrots, chopped in big chunks
250g waxy potatoes, chopped fairly small
500ml vegetable stock
2 tins tomatoes
1 cup finely chopped parsley
1 large bunch cavelo nero, stalks cut out, chopped roughly
A few stalks of thyme
Generous shake Mrs Rogers roast vegetable seasoning
- Fry onions. Add potatoes and keep frying a little. Add carrots. Add seasoning mix. Fry and stir.
- Meanwhile , par-boil beans for 20 minutes. Drain.
- Add beans, stock, tomatoes and thyme to fried stuff.
- Pro tip: thyme can be frozen and when frozen it’s ridiculously easy to crush off leaves while removing stalks.
- Bring everything to boil, stir, and place in slow cooker.
- When beans and root vegetables are nicely soft (2.5 hours on high in our cooker), add cavelo nero and parsley, cover until cavelo nero is soft.
- Serve with crusty bread and lemon juice squeezed over the stew and cracked pepper and some salt and Kaitaia fire.
- Pro tip: parsley can be chopped in a food processor.
- A note on cavelo nero: this is NOT kale. I don’t get kale. It’s too spiky, like the horrible offspring of an affair between some ruffly lettuce and an iron wool pot scrubber. But cavelo nero is wonderful! I love silverbeet but it doesn’t stand up to a slow cooker and then freezing and reheating. I like to think of cavelo nero as silverbeet’s more robust cousin. It doesn’t disintegrate, making it perfect for a bit of green in a stew.
- This stew was great but little dude ate sausages 😦 I’m all “it’s special baked beans” he’s all “no”.