
Prep Time | 10 minutes |
Cook Time | 60 hours |
Servings |
servings
|
- 16 oz dry pinto beans, rinsed
- 16 oz. frozen roasted corn or use regular frozen corn kernels
- 1 yellow onion diced
- 2 pieces 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)
Ingredients
|
- 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.
Scramble Flavor Booster: Add 2 – 3 chopped fresh sage leaves to the stew, use the optional chipotle, serve the stew with hot pepper sauce, such as Tabasco.
Tip: Did you make your dish a little too spicy? Don’t assume it’s inedible—Try drizzling a little citrus on the food. The acid in lemons, limes and oranges can help balance the spice. Depending upon the dish, tomato juice or vinegar are also options to help turn down the heat.
Nutritional Information Per Serving (% based upon daily values)
Calories 270, Total Fat: 2g, 3%; Saturated Fat: 1g, 3.5%; Cholesterol: 12mg, 4%; Sodium: 705mg, 29.5%; Total Carbohydrate: 48g, 16%; Dietary Fiber: 10g, 40%; Sugar: 7g; Protein: 16g
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