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Baja Bean & Sea Stew
Boost soup or stew anytime you have beans left over! This soup inspo features hearty black beans slow-simmered with sweet corn, bell peppers, and garlic in flavorful tomato-rich seafood broth, highlighting shrimp and large flaky bits of whitefish. Serve topped with fresh crema, diced avocado, and cilantro.
- Prep Time
35 Mins
- Cook Time
30 Mins
- Serves
30
INGREDIENTS
Baja Bean & Sea Stew
- .75 cup Vegetable Oil
- 9 Tbsp Garlic, Fresh, Minced
- 3 cups Red Bell Pepper, Fresh, Diced
- 3 cups Green Bell Pepper, Fresh, Diced
- 3 cups Sweet Corn Kernels, Canned, Drained
- 2 Tbsp Tomato Paste
- 1.5 Qt Crushed Tomatoes, Canned
- 1.5 Qt Seafood Stock
- 1.5 lb. Halibut, Fresh, ½-inch Cubes
- 1.5 lb. Large Shrimp 31/35, Peeled, Deveined, Tail Off
- 1.5 Qt Bush’s Best® Black Beans, Drained, Rinsed
- .75 cup Butter, Unsalted
- 3 Tbsp Kosher Salt
- 2 Tbsp White Pepper, Ground
Crema
- .5 cup Sour Cream
- .5 cup Mayo
- 4 Tbsp Lime Juice
Garnish
- 7.5 cups Avocados, Fresh, Peeled, Small-Dice
- Cilantro, Fresh, Minced (As needed)
INGREDIENTS
Baja Bean & Sea Stew
- .75 cup Vegetable Oil
- 9 Tbsp Garlic, Fresh, Minced
- 3 cups Red Bell Pepper, Fresh, Diced
- 3 cups Green Bell Pepper, Fresh, Diced
- 3 cups Sweet Corn Kernels, Canned, Drained
- 2 Tbsp Tomato Paste
- 1.5 Qt Crushed Tomatoes, Canned
- 1.5 Qt Seafood Stock
- 1.5 lb. Halibut, Fresh, ½-inch Cubes
- 1.5 lb. Large Shrimp 31/35, Peeled, Deveined, Tail Off
- 1.5 Qt Bush’s Best® Black Beans, Drained, Rinsed
- .75 cup Butter, Unsalted
- 3 Tbsp Kosher Salt
- 2 Tbsp White Pepper, Ground
Crema
- .5 cup Sour Cream
- .5 cup Mayo
- 4 Tbsp Lime Juice
Garnish
- 7.5 cups Avocados, Fresh, Peeled, Small-Dice
- Cilantro, Fresh, Minced (As needed)
DIRECTIONS
- Add vegetable oil to a large rondeau or pot and set over medium-high heat. Sauté garlic, bell peppers with salt and white pepper for 3 minutes or until garlic is fragrant.
- Add corn and sauté for 2 minutes.
- Fold in tomato paste to coat vegetables. Cook for 1 minute to lightly toast the tomato paste.
- Add crushed tomatoes and seafood stock. Bring to a boil and add salt and as needed.
- Once boiling, reduce heat to medium. Add halibut and shrimp. Cover and simmer for 7 minutes or until fish reaches an internal cooking temperature of 145ºF.
- Fold in black beans and finish with butter. Add salt and pepper as needed. Simmer for 3 minutes more to bring flavors together.
- CREMA: Whisk together all ingredients in a mixing bowl until smooth.
- TO SERVE: For each portion, fill a bowl with 1 cup of stew. Top with 1 Tbsp(s) crema, 1/4 cup(s), diced avocado, and fresh chopped cilantro.
