Pumpkin Adzuki Bean Stew With Ancho Chilies
Finely dice 1 small onion, 2 garlic cloves and 2 celery sticks
1
Toast 1 tbsp each of cumin seeds + coriander seeds for few minutes in a pan on low heat
2
Pour boiling water to soften 2 dried Ancho Chillies 🌶
3
After 20 min, mince the softened Ancho chilies. Don’t discard the water in which they were soaked
4
spices - 2 bay leaves, 1 tsp cinnamon powder, 1 tsp paprika and coarsely grind cumin-coariander seed
5
Sauté chopped onions, celery, garlic, munched ancho chilies in 1 tbsp olive oil
6
After few min, add in all the dried spices + season with salt. Continue to sauté
7
Soak 1 cup adzuki beans the previous night. Boil them the next day for this stew
8
In a preheated oven roast 300 grams pumpkin in olive oil, salt and pepper
9
Mix in roasted pumpkin, boiled adzuki beans and water remaining of soaked ancho chilies in spice mix
10
Prep stringy cheese - I use Oaxaca Mexican cheese that’s super stringy and melts well
11
Spread the cooked bean pumpkin stew in a baking tray and layer the Oaxaca cheese on top
12
Bake at 180 deg for 4 min until the Oaxaca cheese melts in the tray
13
Serve stew in bowls with corn chips. For a more hearty meal serve with rice 🍚
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