Welcome Indian summer with my new recipe for this hearty Hatch green chile white bean stew and after tasting it, you will want to make it over and over again. After all these years cooking, I just discovered Hatch chiles and I love them. I made a this recipe with them and the flavor is amazing, there is heat but it’s a good heat, the kind of heat that every time you want to stop eating, you crave more kind of heat. This recipe is vegan and there is so much depth in flavor, especially with the Hatch chilies. My recipe calls for 3, but I roasted more and added a bit more at the end making my stew with a little more kick…if you want it spicy always taste and add more later depending on how much heat you want. I used a slow cooker for this recipe after soaking the beans overnight and let the stew cook for 7 hours on high but you can certainly cook this on the stove top and simmer for 60 to 75 minutes until tender. I found whenever I cook with dried beans that I love them much more when they are soaked overnight before cooking them, I know some people use the “quick cook” method before continuing with the recipe but I’ve done that and I found the beans are softer and creamer if they are soaked first plus it makes them easier to digest.
Hatch Green Chile White Bean Stew
This comforting, creamy vegan stew is perfect for welcoming Indian summer when Hatch chiles are at their peek harvest
Ingredients
- 1 lb great northern beans, soaked in water overnight, rinsed and picked over for bad beans and/or stones
- 3 Hatch green chiles, roasted, peeled, stems & seeds removed and chopped
- 4 cloves garlic, chopped
- 1 white onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 medium russet potatoes, peeled and chopped
- 2 cups fresh or frozen corn
- 2 Bay leaves
- 1 bunch cilantro, chopped
- 2 limes, juiced
- 1 cup salsa verde
- 12 oz 1 bottle of beer
- 6 cups water
- 4 tsp Bouillon paste, I like the brand "Better Than Bouillon" NO chicken stock vegan flavor
- 1 tbsp cumin
- 2 tsp ground coriander
- 2 tsp chili powder
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 3 tbsp corn starch whisked in 1/2 cup water
Instructions
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In a 6 quart slow cooker, combine all the ingredients except the corn starch mixture and stir well. Turn the slow cooker on high and let cook for 7 to 8 hours, at 7 hours, taste it making sure the beans are tender and at this point if you cooked more chilies you can add more if you want your stew extra spicy, add the cornstarch dissolved in water and stir, put the lid back on and stew should be don in another half an hour.
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suggested garnish for serving: roasted pepitas, vegan or regular cheese, chopped cilantro, limes, regular or vegan sour cream or yogurt, avocado or tortilla strips
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