Ingredients:

  • 1 cup (200 g) dried Rio Zape beans, rinsed and soaked overnight
  • 2 tablespoons (30 ml) olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 red bell pepper, diced
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) smoked paprika
  • ½ teaspoon (2 g) chili powder (adjust for heat preference)
  • 6 cups (1.5 L) vegetable or chicken broth
  • 1 can (14.5 oz or 410 g) diced tomatoes, undrained
  • 1 cup (150 g) corn kernels (fresh, frozen, or canned)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)

Instructions:

  1. Drain and rinse the soaked Rio Zape beans.
  2. Heat olive oil in the Dutch oven over medium heat. Add diced onion; sauté until translucent (about 5 minutes). Stir in minced garlic; cook for an additional minute.
  3. Add diced carrots and red bell pepper; sauté for 5-7 minutes until softened. Stir in cumin, smoked paprika, and chili powder; cook for 1 minute until fragrant.
  4. Pour in the broth and canned tomatoes, followed by the rinsed beans. Bring the mixture to a boil, then reduce heat to low.
  5. Cover and let simmer for 1 hour, stirring occasionally, until beans are tender.
  6. Add corn kernels in the last 10 minutes of cooking. Season with salt and pepper to taste.
  7. Ladle the stew into bowls and garnish with fresh cilantro and lime wedges.