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Roasted Poblano Pinto Bean Stew
Craft a colorful, flavorful stew that will work any time of the day with this combination of Bush’s Best® Low Sodium Pinto Beans, ham, carrots, garlic, and a balanced blend of spices.
- Prep Time
15 Mins
- Cook Time
1 Hour10 Mins
- Serves
168
INGREDIENTS
- 7, #10 cans Low Sodium Bush’s Best® Pinto Beans, drained and rinsed
- 3 lbs Ham, large diced
- 4 fl oz Canola oil
- 2.5 lbs White onion, medium diced
- 1 lb Carrot, peeled and medium diced
- 1 lb Celery, medium diced
- 3.5 oz Fresh garlic, minced
- 3 lbs Poblano peppers, roasted, peeled and medium diced
- 14 each Bay leaves
- ½ cup Ground cumin
- 2 ½ Tbsp Thyme, dried
- ⅓ cup Mexican oregano, dried
- 1 gal + 3 qt Low sodium chicken stock
- 4 fl oz Sherry vinegar
- Kosher salt and black pepper (To taste)
INGREDIENTS
- 7, #10 cans Low Sodium Bush’s Best® Pinto Beans, drained and rinsed
- 3 lbs Ham, large diced
- 4 fl oz Canola oil
- 2.5 lbs White onion, medium diced
- 1 lb Carrot, peeled and medium diced
- 1 lb Celery, medium diced
- 3.5 oz Fresh garlic, minced
- 3 lbs Poblano peppers, roasted, peeled and medium diced
- 14 each Bay leaves
- ½ cup Ground cumin
- 2 ½ Tbsp Thyme, dried
- ⅓ cup Mexican oregano, dried
- 1 gal + 3 qt Low sodium chicken stock
- 4 fl oz Sherry vinegar
- Kosher salt and black pepper (To taste)
DIRECTIONS
- Heat a large skillet with canola oil over medium-high heat. Add diced ham and sear until browned. Remove ham, leaving some fat behind. Add onions, carrots, celery and garlic. Sauté for 5 minutes just to soften.
- Transfer veggies and ham to a large stock pot or steam jacket kettle. Add diced roasted poblano peppers and remaining ingredients and simmer covered for 30 minutes and then 30 more uncovered. Adjust seasoning with salt and pepper.
- Divide among 4 inch half hotel pans for holding.
