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Ansazi Poblano Stew (Or Pintos)

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“Anasazi beans are so pretty! Imagine a bean that has the coloring of a paint horse! They also cook up faster than other beans and have a pleasant almost sweet flavor.”
READY IN:
1hr
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 946.36 ml anasazi beans or 946.36 ml pinto beans, already cooked
  • 29.58 ml olives or 29.58 ml canola oil
  • 1 medium onion, chopped
  • 1 large garlic clove, minced
  • 2 large tomatoes, chopped
  • 1 poblano pepper, roasted, skinned and chopped (a Poblano is a green ancho chile)
  • salt and pepper
  • 236.59 ml mild Mexican cheese or 236.59 ml monterey jack cheese, shredded

Directions

  1. Place beans in a heavy saucepan.
  2. In a skillet, heat the oil on medium and sweat the onion and garlic, add the tomatoes and poblano pepper.
  3. When all have stewed, add to the beans. Sprinkle the cheese when serving.
  4. Serve with cornbread.

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