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Santa Fe Stew
by Patti Sparling for Beef Week 1997, Winner Hot and Spicy Division
1 cup pinto beans
Either soak the beans overnight or cover with water and bring to a boil, remove from heat, cover and let stand 1 hour. Season beef with salt and pepper and sprinkle with 1 teaspoon of Santa Fe seasoning mix. Add flour and toss to coat. Brown meat in 1 tablespoon oil and transfer to a bowl and set aside. Saute onion with 5 teaspoons Santa Fe seasoning mix in 1/2 teaspoon oil. Add garlic, jalapeno, and tomato paste and stir 1 minute. Add wine and bring to a boil. Scrape up browned bits. Transfer mixture to a dutch oven and add broths, tomatoes, ham hock, red pepper flakes and beans. Bring to a simmer. Return meat to dutch oven, reduce heat, cover partially and simmer 1 1/2 hour, stirring occasionally. Add 2 teaspoons of Santa Fe seasoning mix and simmer uncovered until meat is tender and beans are tender, about 45 minutes. Stir occasionally. Cook sausage in nonstick skillet over medium high heat until cooked through about 2 minutes per side. Transfer sausage to a plate. Add bell peppers, poblano pepper, and zucchini. Saute until tender, about 5 minutes. Add sausage and vegetables to stew, simmer until tender, about 5 minutes. Garnish with cilantro and serve with garlic scones. (Recipe under bread category)
Recipe created 1997-07-25.