FRIJOLES CON QUESO (BEAN & CHEESE STEW)

Frijoles Con Queso (Bean & Cheese Stew) image

Provided by Dropbear

Categories Beans

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 12

400 g speckled pinto beans
1 onion, peeled and quartered
1/4 cup fresh thyme leave
2 bay leaves
6 medium red capsicums
2 tablespoons olive oil
4 garlic cloves, chopped
3/4 cup pickled jalapeno pepper
400 ml crushed tomatoes or 400 ml passata
1/2 teaspoon salt
225 g grated mature cheddar cheese
1 tablespoon plain flour

Steps:

Soak the beans in cold water overnight. Drain and place into a large saucepan with the onion, thyme and bay leaves and cover with 8 cups of water. Bring to the boil and then continue to boil for 15 minutes. Reduce the heat and simmer for 1 hour, partially covered, or until the beans are tender.
Drain the cooked beans and remove the bay leaves and any thyme stalks.
Roast the capsicums under a very hot grill or in the flames of a gas burner until blackened all over. Place in a large bowl and cover with plastic wrap. Allow the capsicums to steam for 10 minutes then peel off the skin, cut in half and remove the stalk and seeds. Place the capsicum flesh in a food processor and blend to a purée.
Heat the olive oil in a heavy-based saucepan over a medium heat and sauté garlic for 1 minute. Stir in the jalapeno peppers and then the capsicum purée, beans, crushed tomatoes and salt, and simmer for 10 minutes.
Lower the heat to very low. Toss the cheese with the flour and add to the stew gradually, stirring constantly until well blended. Serves 8 with the shredded beef and ale chilli, or 4-6 on its own.

Nutrition Facts : Calories 867.6, Fat 34.6, SaturatedFat 16.1, Cholesterol 67, Sodium 1385.4, Carbohydrate 124.5, Fiber 57.3, Sugar 14, Protein 45.1