MealPrepLateday: Spiced Potatoes and Pinto Bean Coconut Stew
MealPrepLateday: Spiced Potatoes and Pinto Bean Coconut Stew
by HarveysBackupAccount
5 Comments
no_cap_italism
Wow that sounds phenomenal, you got a recipe?
ashtree35
Please post your recipe(s)!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
* Cube and boil a few potatoes until mostly cooked, 12-15 min. Drain when done * Heat 4 Tbsp vegetable oil on medium heat in a big skillet then add 1 tsp. each ground turmeric, ground coriander, kosher salt, mustard seed (yellow/black/brown – you choose), fennel seed, and cumin (ground or seed), and a few cloves of garlic, minced. * When the mustard seeds start to pop, stir in the potatoes so they’re coated with the spice mix. If spices start to burn before the mustard seeds pop, add the potatoes immediately. * If the potatoes need more time to cook, add 1/2 c. water (100 mL) and cover with a lid for another 10-15 min
**Stew:**
* Chop and saute 1 onion with 1 tsp kosher salt then add 1 tsp cumin (seeds or ground), 1 thinly sliced serrano pepper (optional), and 1 tsp ginger (powder or fresh and minced). Add 1/2-1 tsp black pepper if you want. * Stir in the spices and let them cook until fragrant * Add one 14 oz can of chopped fire roasted tomatoes and one 14 oz can coconut milk. Stir well to deglaze * Drain two 14 oz cans of pinto beans then add them to the mix * Bring to a light boil and cook for 15-20 min, until the tomatoes soften a bit (they probably won’t soften much because of the preservatives) then remove from heat * Leave it as-is or, if you have one, use an immersion blender to blend to your desired consistency. I kept it a bit chunky. If you want more definite chunk vs puree split, pull about half of it out and only puree that half, then mix it back together. * Salt to taste
Not pretty, but flavorful and satisfying!
KeyEcho5594
This soup sounds delicious! My oven is broken, so some filling stove top soup is on the menu for tomorrow.
RabbitHole92
Great looking combination. Those potatoes look divine.
5 Comments
Wow that sounds phenomenal, you got a recipe?
Please post your recipe(s)!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
Potatoes are based on a book simply called *Mustard* (a small book published by Southwater, looks [like this](https://www.amazon.com/Mustard-Kitchen-Library-Editors-Southwater/dp/1842150219)). The stew was a frankensteined creation of “things in cans” and spices.
**Potatoes:**
* Cube and boil a few potatoes until mostly cooked, 12-15 min. Drain when done
* Heat 4 Tbsp vegetable oil on medium heat in a big skillet then add 1 tsp. each ground turmeric, ground coriander, kosher salt, mustard seed (yellow/black/brown – you choose), fennel seed, and cumin (ground or seed), and a few cloves of garlic, minced.
* When the mustard seeds start to pop, stir in the potatoes so they’re coated with the spice mix. If spices start to burn before the mustard seeds pop, add the potatoes immediately.
* If the potatoes need more time to cook, add 1/2 c. water (100 mL) and cover with a lid for another 10-15 min
**Stew:**
* Chop and saute 1 onion with 1 tsp kosher salt then add 1 tsp cumin (seeds or ground), 1 thinly sliced serrano pepper (optional), and 1 tsp ginger (powder or fresh and minced). Add 1/2-1 tsp black pepper if you want.
* Stir in the spices and let them cook until fragrant
* Add one 14 oz can of chopped fire roasted tomatoes and one 14 oz can coconut milk. Stir well to deglaze
* Drain two 14 oz cans of pinto beans then add them to the mix
* Bring to a light boil and cook for 15-20 min, until the tomatoes soften a bit (they probably won’t soften much because of the preservatives) then remove from heat
* Leave it as-is or, if you have one, use an immersion blender to blend to your desired consistency. I kept it a bit chunky. If you want more definite chunk vs puree split, pull about half of it out and only puree that half, then mix it back together.
* Salt to taste
Not pretty, but flavorful and satisfying!
This soup sounds delicious! My oven is broken, so some filling stove top soup is on the menu for tomorrow.
Great looking combination. Those potatoes look divine.