Dateline: August 29, 2020 Almost Vegetarian Mexican-ish Stew

I had a hankering for a Mexican Style stew and thought of beans, peppers, corn, and tomatillos...All available in fridge or pantry.  I also had about 7 ounces of uncased chorizo which would add some flavor to the party as well.

Mexican-ish Bean and Chorizo Stew

Ingredients

3/4 cup each of three different type dried beans, I used greek white beans, caballero, and cranberry

6-7 ounces uncased chorizo

1 jalapeno, seeded and chopped

1 Fresno pepper, seeded and chopped

1 large onion, minced

3-4 large tomatillos, chopped

salt and pepper

1 T Mexican oregano

1-2 T dark chili powder

1.5 t chipotle chili powder

1 t ground cumin

1/2 t ground coriander

sprinkle of adobo seasoning

28 oz tomato sauce, marinara type or one 28 oz can crushed tomatoes 

2-3 c water

3 ears of corn stripped of kernels

Method

1.  Either soak the beans overnight, or using a pressure cooker, cover with 3 inches of water and bring to a boil.  Boil 2 minutes and remove and let rest for 1 hour.  (I used an InstantPot for this entire recipe).  After 1 hour drain and rinse the beans.

2.  Heat the InstantPot on saute, medium heat, and when hot add chorizo.  Cook until most of the fat has been rendered, and remove to a small dish.

3.  In the rendered fat, add the onions, tomatillos, and hot peppers and saute until softened.  Add beans, tomato sauce, chili powders, cumin, coriander, oregano, adobo and salt and pepper.  You may need to add about 1 or 2 cups of water here.  You don't want to get the burn message!  Change the setting to pressure cook, high, for 23 minutes.  

4.  When time is up, allow 10 minutes of natural release and quick release the rest.  Stir well to keep things from getting too thick at the bottom.  Taste the sauce, and check the beans.  Take 1 of each type of bean that you used out and cut in half.  If there is ANY white regions in the beans, add corn kernels and return to pressure cook for another 10 minutes.  Natural release for 10 minutes again, and check the beans again.  

If your beans were completely cooked, then add corn kernels and put InstantPot on stew for 20 minutes.

Taste for seasonings.  Serve with steamed rice.