My first Stateside recipe! 🇺🇲🇺🇲 After a great gym workout the other evening (thanks @crunchfitnesss) I wandered into @traderjoes, an oasis of calm…. lol jks it was #coronavirus fuelled chaos in there. I managed to scramble together a couple of bits, queue for an age, and return to the flat, gleeful for an evening of cooking ahead. On the stove puttering away, a chicken pinto bean stew. It may be sunny over here, but it’s still a cold February day in my kitchen… this deserves to be mopped up with some San Francisco sourdough.
Takes 90 minutes, enough for 4 lunches
INGREDIENTS
1 pack (450g) minced chicken
2 cans of pinto beans
2 cans chopped tomatoes
1 red onion, diced
3 sticks of celery, diced
1 chilli, diced
2 cloves of garlic, diced
A bag of greens (spinach is great, I used dandelion leaves because I’m fancy af)
Oregano
Paprika
Salt and pepper
Olive oil
METHOD
1) Put a deep saucepan on a.medium heat. Add a splash of olive oil and throw in the ground chicken. Season, and break up with the back of a wooden spoon. Allow to brown.
2) When the chicken resembled brown nuggets (this should take about 10 minutes of frying without moving the chicken too much in the pan) add the onion, celery, garlic, chilli, and a tablespoon each of oregano and paprika. Stir and cook for 10 minutes.
3) Add the pinto beans, including the water, and the tomatoes. Put the lid on, bring to the boil, then turn down and simmer for 1 hour, until thick.
4) For the final 5 minutes, taste and adjust the seasoning. Add in the greens to wilt, then serve.
