Mexican-style pinto bean stew

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Drain and rinse the pinto beans and the sweetcorn. Dice the green pepper into 1 cm pieces, finely chop the onion, crush the garlic and roughly chop the coriander.
2. Put the beans, sweetcorn, pepper, onion and garlic in the slow cooker. Add the chopped tomatoes, cumin, smoked paprika, oregano and 50 ml of water, then stir well.
3. Put the lid on and leave it on. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the pepper is soft and the stew is thick.
4. Mash a few of the beans against the side of the pot to thicken the stew. Squeeze in the juice of half the lime and stir in most of the coriander. Season with salt and black pepper.
5. Halve, stone and slice the avocado just before serving. Ladle the stew into bowls and top with the avocado, the rest of the coriander and a wedge of the remaining lime.

Tip Drain the sweetcorn well so it does not thin the sauce. Cut the avocado just before serving, and keep the stone in any leftover half to slow browning.

Photo made with AI.

From Nosha · nosha.app