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baked potato and pinto bean stew

Dutch oven potatoes and pinto beans stew

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine fusion

Equipment

  • Dutch oven or
  • Any oven safe dish with a lid

Ingredients
  

  • 4 Cups cooked pinto beans
  • 3 Cups Cubed potatoes
  • 1 Cup Celery finely diced
  • 1 Cup chopped onions
  • 2 Cups water
  • 2 Roma tomatoes
  • 4 Cloves Of garlic
  • 1/2 Inch cube ginger
  • 2 Sprigs Of parsley
  • 1 habanero Pepper
  • 1/4 Small Onion
  • 1 Tbsp Dried basil
  • 2 Tbsp olive oil
  • Salt & pepper To taste
  • 1 Cup Chopped spinach

Instructions
 

  • Preheat oven to 400
  • Heat oil in medium cast iron dish. Add onions and saute for about 3 minutes. Add in celery, salt, potatoes and basil and cook for another 5 minutes. Stirring occasionally
  • Blend onions, tomatoes, parsley, habanero, garlic and ginger with 1/2 a cup of water. Add into skillet, cover and cook for 5 minutes.
  • Add in beans, remaining water , stir gently to prevent mushy beans. Transfer to oven and bake for about 20 minutes or until potatoes are tender. Carefully remove from oven, add chopped spinach , drizzle about a Tablespoon basil olive oil (optional). Let sit for about 5 minutes. Serve and enjoy
Keyword dutch oven pinto beans and potato stew