• Liz Talley - Urban Graze

South American Blue Potato Stew

Delicious served with corn bread.

2 Tbsp. olive oil

1/2 c. chopped onion (or more if you like onion)

2 tsp. chili powder

1/2 tsp. ground cumin

1 bell pepper, chopped

1-3 hot peppers, optional and to your taste

2 tsp. minced garlic

Salt to your taste

5 c. 1” diced blue potatoes

2 15 oz. cans pinto beans, rinsed and drained

2 c. diced tomatoes


1-2 Tbsp. lime juice (to your taste)

Saute onion, chili powder and cumin in olive oil for 2-3 min. in a soup pot. Add peppers, garlic and salt, and cook 5 min. longer. Add potatoes, cover the pot, and cook another 5 min., still stirring on occasion. Add 1/2 c. water, cover again, and cook about 10 min. longer, or until the potatoes are fork tender. Add up to 1/2 c. more water if needed while potatoes cook.

Gently stir in pinto beans and tomatoes and heat through. Add pepper and lime juice, and more salt, to your taste.

Recipe created or adapted by Liz Talley, Urban Graze

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