I had this Chilean-inspired stew on a cool evening at a little bay-front hotel restaurant in South San Francisco. I was going to wait until the weather cooled to make it at home, but then got impatient, and made it on a 100-degree day. It was still good!
If someone has given you some fancy heirloom beans, this would be a great opportunity to use them.
The main focus here is the beans, however; quinoa, green beans, and winter squash are also highlights. The restaurant version was topped with a fried egg and pickled onions, which really set the dish off.
The stew is very hearty and naturally vegan (if you skip the fried egg on top, obviously). I didn’t miss the meat at all, but of course, my husband requested a side of sausage when I told him about the recipe. After the first serving, he concluded that bean stew is very filling, just on its own.
The pickled onions are optional, but the acid really cuts through the creaminess of the stew, so I highly recommend them. If you’ve never made pickled onions, they are super easy and last for weeks in the fridge. Add them to sandwiches or tacos for some magic. Here is a decent recipe.
Click here or below for the recipe.