Fresh Beans with Green Chile Hamburger Stew and Onions

Ingredients

• 1 tsp coriander seeds (For toasting and grinding)
• 1 tbsp vegetable oil or olive oil (For cooking)
• 1 lb lean ground beef
• 0.5 medium onion (Finely minced; approximately 55 g edible portion)
• 3 garlic cloves (Minced)
• 4 cup chicken or vegetable stock (Use up to 6 cups if a thinner stew is desired; additional stock may be added 1/2 cup at a time)
• 2 cup roasted green chile (Roasted, peeled, and chopped; source gives a range of 1–3 cups)
• 2 cup cooked pinto beans
• 0.5 tsp salt (Add more to taste; source gives a range of 1/4–1 1/2 teaspoons)
• 6 flour or corn tortillas (Warm before serving)
• 1 cup grated cheddar, Monterey Jack, or queso fresco (Optional topping; estimated amount)
• 0.25 cup onion (Optional topping, finely minced; estimated amount)
• 0.25 cup fresh cilantro (Optional topping; chopped, estimated amount)
• 1 avocado (Optional topping, sliced; estimated amount)

Steps

1. 1

   Heat a Dutch oven or heavy pot over medium-low heat. Keep the pot dry for the coriander-toasting step.

2. 2

   Add the coriander seeds to the warm pot. Toast them for 2–3 minutes, shaking the pot frequently, until fragrant and lightly browned; do not let them burn.

3. 3

   Transfer the toasted coriander seeds to a spice grinder or mortar. Grind them into a fine powder and set aside.

4. 4

   Return the pot to the stove and heat the vegetable or olive oil over medium heat until shimmering.

5. 5

   Add the ground beef to the hot oil. Cook for about 4 minutes, stirring frequently and breaking the meat into small pieces, until browned.

6. 6

   Add the minced onion and garlic to the browned beef. Continue cooking until the onion begins to soften and the garlic is fragrant, about 2–3 minutes.

7. 7

   Stir in 4 cups of the stock, the chopped roasted green chile, and 1/2 teaspoon of the freshly ground coriander. Scrape the bottom of the pot as you stir to incorporate any browned bits.

8. 8

   Bring the mixture to a gentle simmer over medium heat. Reduce the heat if needed to maintain a steady but gentle bubbling, and cook uncovered for about 15 minutes, stirring occasionally.

9. 9

   Check the consistency. If the stew is thicker than desired, add more stock 1/2 cup at a time, stirring after each addition, until it reaches your preferred consistency.

10. 10

    Add the cooked pinto beans to the simmering stew. Stir gently so the beans remain mostly intact.

11. 11

    Simmer the stew for another 10 minutes, stirring occasionally, so the beans absorb the green chile and coriander flavors.

12. 12

    Taste the stew and add salt as needed, using the remaining salt according to taste.

13. 13

    Ladle the hot stew into bowls. Top with grated cheese and finely minced onion, and add optional cilantro or sliced avocado if desired.

14. 14

    Serve immediately with warm flour or corn tortillas. For an extra-hearty meal, serve with freshly baked cornbread.

Notes

The source lists variable amounts of stock (4–6 cups), roasted green chile (1–3 cups), and salt (1/4–1 1/2 teaspoons). Begin with the lower amounts and adjust to taste and consistency. Serve hot. Optional toppings include cheese, minced onion, cilantro, and avocado.

Nutrition per serving

• main
• stew
• American
• Southwestern
• ground beef
• pinto beans
• green chile
• one-pot