DistributorsMain dishes · CRESPO KITCHEN
Bean Stew with Poblano and Dried Mango
Pinto beans with tomato, poblano and a touch of dried fruit.
30 min approx.4 servingsDried mango
Ingredients
- 3 cups cooked pinto beans
- 1 seeded chopped poblano
- ½ chopped onion
- 2 chopped tomatoes
- ⅓ cup chopped dried mango
- 1½ cups vegetable broth
- 1 tablespoon oil
- ½ teaspoon cumin
- ½ teaspoon salt
Method
- Cook onion and poblano in oil over medium heat for 6 minutes.
- Add tomatoes and cumin; cook 4 minutes, stirring.
- Add beans, mango, broth and salt. Simmer uncovered 15 minutes.
- Mash a few spoonfuls of beans against the pot wall to thicken and serve.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: