Potato and Canned Beans Stew
Quick Potato and Canned Bean Stew Disclaimer: You should use pre-soaked dried beans when you can, but this is for when you're too lazy to pre-soak beans or if all you have is canned, or whatever. Add vegetable oil to hot, wide pan with a lid. When oil is hot add spice mix. Add splashes of balsamic vinegar and oil as needed to keep an even coat of oily spice mix at the bottom of the pan. When oily spice mix at the bottom of pan is hot add chopped potatoes (chips). Then add the canned red beans, evenly distributing the beans on top of the potato slices. Cover pan with lid. Let cook on medium for 20 minutes. Remove cover, discard the water buildup from bottom of lid, and add content of a can of the country-style baked beans of your choice. Let cook, covered, on Medium, for another 20 minutes. Spice Mix: 2Tblsp Chilli 2Tblsp Paprika 1tsp Coarse Salt 1tsp Cumin 1tsp Black Pepper Thanks for checking us out.