Slow Cooker Sweet and Smoky Corn and Pinto Bean Stew
This smoky, sweet stew has endless variations. It can be served over rice, inside of a tortilla, or simply in a bowl topped with Cheddar cheese or crushed tortilla chips. Now that I’ve learned that there’s no need to soak dry beans before cooking them, I’m going to be making them a lot more often instead of using canned beans.
Ingredients
- 16 oz dry pinto beans, rinsed
- 16 oz. frozen roasted corn or use regular frozen corn kernels
- 1 yellow onion diced
- 2 medium white or sweet potatoes peeled and chopped into 1-inch(about 3 cups)
- 1/2 lb. smoked ham or soy chorizo chopped
- 16 oz. medium or spicy salsa
- 6 cups water
- 1 Tbsp. Smoked paprika
- 2 cloves garlic minced, about 1 tsp.
- 1 chipotle pepper in adobo sauce with a little of the sauce (optional)
- 1/2 tsp. salt
- 1 cup shredded sharp Cheddar cheese for serving (optional)
- 1 cup tortilla chips crushed, for serving (optional)
Instructions
- Combine all of the ingredients except the cheese and chips in the slow cooker and stir. Cover and cook on low for 6 – 8 hours.
- Serve it immediately topped with the cheese and chips, if desired, or refrigerate it for up to 4 days, or freeze for up to 3 months.
Notes
Do Ahead or Delegate: Dice the onion, peel and chop the potatoes (and if using white potatoes, store them covered with water to prevent browning), chop the ham or chorizo and refrigerate, peel the garlic, shred the cheese if necessary and refrigerate, crush the tortilla chips if using.
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Monday 17th of August 2020
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