Ingredients for Bean Stew With Tequila Salsa
- 1 (15-ounce) can pinto beans
- 1 (28-ounce) can crushed tomatoes
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Red Bell Pepper
- Yellow Bell Pepper
- Red Chile
- 1/2 cup chopped fresh cilantro
- Fresh Parsley
- Orange
- 2 tablespoons lime juice
- Tabasco Sauce
- 1 tablespoon tequila
- 1/2 cup chopped red onion
- 1 jalapeño pepper, finely minced
- 1/4 teaspoon salt
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How to Make Bean Stew With Tequila Salsa
- Drain and rinse 1 (15-ounce) can of pinto beans.
- Mash 1/4 of the drained beans with a fork.
- In a medium saucepan, combine the mashed and whole beans with 1 (28-ounce) can crushed tomatoes, 2 cloves minced garlic, 1 teaspoon dried oregano, and 2 tablespoons olive oil. Cook over medium-low heat.
- Cover and simmer, stirring occasionally, for 15-20 minutes, or until the tomatoes have softened and the mixture has slightly thickened.
- While the stew simmers, prepare the salsa: In a small bowl, combine 1/2 cup chopped red onion, 1/2 cup chopped cilantro, 1 jalapeño pepper, finely minced (remove seeds for less heat), 2 tablespoons lime juice, 1 tablespoon tequila, and 1/4 teaspoon salt. Mix well.
- Serve the warm bean stew topped generously with the tequila salsa. Enjoy with crusty bread for the ultimate dipping experience!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
26g
Fat
19g
Carbs
19g
