Bean Stew with Tequila Salsa

Total Time
30mins
Prep 10 mins
Cook 20 mins

This simple vegetarian dish is excellent with plenty of crusty bread to soak up the juices. This stew tastes even better the following day.

Ingredients Nutrition

Directions

  1. Drain and rinse beans; mash 1/4 of them.
  2. Combine beans, tomatoes, garlic, oregano and oil in medium saucepan over medium low hear.
  3. Cover and cook, stirring occasionally, until tomatoes and oil have boiled together and mixture is slightly thickened, 15-20 minutes Combine remaining ingredients in small bowl and mix well.
  4. Serve warm beans topped with salsa.

Reviews

(2)
Most Helpful

WOW! The flavors of the beans and the salsa blend together wonderfully! My family and I ate this with Blue Chips and we really enjoyed it. I took the advice of the other reviewer and used 1/4 cup of oil and 1/4 cup of vegetable broth and it came out perfect. I loved the flavor of the tequilla and the garlic looked like a lot, but it really was perfect. I will be making this again and again! I can't wait to have people over to try it! Thanks, Tish!!

StrikingEyes00 June 13, 2007

I made one adaptation of this recipe to suit my low-fat kitchen. I added just 2 tablespoons of extra virgin olive oil and replaced the rest with vegetable stock. Both the stew and the salsa were good. The hearty beans were very garlicy with a hint of oregano and black pepper (my addition). And the salsa was delicate with lovely notes of citrus. For me this is perhaps where the dish may have gone astray. Placed on the stew, the salsa flavors became lost and overwhelmed in the stew without adding anything to the taste of the overall dish. While I'm certain to make both again, not likely to do it in tandom. That said, I'm glad I tried this as its another delicious use of canellini and there's nothing better than a quick and tasty stew during the winter. And that salsa is going to be quickly devoured with some baked chips. Thanks Tish!!

justcallmetoni January 14, 2006

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