You’ve gotta love a time of year when bean stew is trending. So sexy, right? Heyyy, baby — is that performance fleece you’re wearing? And what’s in the mug? Oh! Smoky white bean stew with corn and potatoes! And smoked paprika? Is that even safe for work?
Yeah. It’s racy. But I fit in well in this world, nestled among peas and tender chunks of potato.
Here’s a quick and comforting family dinner or week of lunches that relies heavily on pantry and freezer ingredients. I’ve been in a more practical mood recently (can you tell?), so rather than wax on about locally sourced ingredients, let’s just say that winter is full of days when leaving the house to go shopping doesn’t sound overly appealing.
How hot is that?
It’s as hot as stew. Enjoy it. See you soon.
Smoky Potato, Corn and White Bean Stew
In the first chilly week of fall, once we'd gotten minestrone out of the way, the idea for a light but satisfying, smoky stew with corn and potatoes came along and wouldn't leave me alone until I cooked it. Winter is the perfect time to reach into the freezer for some starchy vegetables, which double as nutrition and comfort. Cornbread and a simple green salad would make the perfect accompaniments.
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 yellow bell pepper, diced
- 1/2 teaspoon fine sea salt
- 6 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chile powder
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 4-ounce can diced green chiles
- 1/4 teaspoon dried oregano
- 2 yukon gold potatoes, diced
- 16 ounces frozen corn kernels
- 1 cup frozen peas
- 1 15.5 ounce can white beans, drained and rinsed
- 5 ounces baby spinach leaves
- 1/2 cup chopped cilantro
- Juice of 1/2 lime
- A few good grinds black pepper
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