VEGETARIAN

Georgian-Mexican Vegetable Stew with Beans and Corn

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Good day, ladies and gentlemen! Today I will be experimenting with Mexican cuisine, drawing quite a bit from Georgian traditions, and adding a little nuance from Italy. It will be spicy, slightly sweet, or maybe a bit sour, depending on your preference. A mix of Georgian lobio and Mexican fajitas.

Ingredients

Canned Red Beans - 1 can
Canned Corn - 1 can
Cherry Tomatoes - 6 pieces
Bell Peppers - 3 pieces
Carrot - 1 piece
Onion - 1 piece
Chili Peppers - 2 pieces
Garlic - 5 cloves
Parsley - 0.5 oz
Dill - 0.5 oz
Green onions - 0.5 oz
Olives - 12 pieces
Black Olives - 12 pieces
Teriyaki sauce - 0.9 oz
Sunflower Oil - 1 fl oz
Khmeli-Suneli Spices - to taste
Ground Paprika - to taste
Dried Basil - to taste
Salt - to taste
Balsamic Vinegar - to taste

Step by Step guide

Step 1

This recipe fits well in a frying pan with a diameter of 24 cm and a depth of 5 cm. I prefer cooking in a cast iron skillet, but a pan with a thick bottom will work well too. If your pan is larger, that's fine; if it's smaller, proportionally reduce the recipe.

Step 2

Heat the pan. Pour in about 40 ml of sunflower oil. Grate a medium or large carrot on a coarse grater, chop one large onion finely, mince the garlic cloves, or press them through a garlic press. Finely chop the chili peppers; in my case, I used small hot peppers (2-4 g), or you can chop a similar hot pepper or add a bit of Tabasco. Add everything to the pan. The carrot absorbs oil well, which is why we added a good amount of oil.

Step 3

Fry everything over medium heat, stirring frequently to prevent burning.

Step 4

Now for the chopping: dice 4-6 medium-sized tomatoes (I used 'plum' tomatoes), and chop 2-3 bell peppers or sweet peppers. Open the cans of beans and corn, draining all the liquid. You can also add about twelve olives and black olives, as well as a bit of olive brine from the can (about 50 g, no more).

Step 5

Pour everything we have into the pan: tomatoes, peppers, beans, corn, olives, olive brine (which will add some acidity), balsamic vinegar (which will also add acidity but with a slight wine flavor), teriyaki sauce, Khmeli-Suneli or curry seasoning, dried basil, sweet paprika, and salt. Add about 100-150 ml of water or broth, and let it simmer over medium or high heat, depending on the amount of liquid (approximately 20-25 minutes). When the liquid has almost evaporated, add the herbs and mix well. Simmer for another 2-3 minutes.

Step 6

And so, our dish is ready! If you used a cast iron skillet, transfer the dish to another container and wash the skillet immediately, then quickly dry it over high heat. This way, it will serve you better.