Cajun Bean and Potato Stew is a traditional American recipe (based on a Louisiana Creole traditional) for a classic winter warming stew of beans and potatoes in a tomato base with onion, carrot and celery flavoured with herbs and spices. The full recipe is presented here and I hope you enjoy this classic American version of: Cajun Bean and Potato Stew.
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This Cajun bean and potato stew is the perfect comfort food for a cold day. It's smoky, spicy and loaded with flavour, and it makes a wonderfully hearty and nutritious one-pot dinner. Note that the chili powder called for in this recipe is not the chilli powder (ground chillies) as we would know it; rather it's US Chili powder which is more of a paprika, spice and herb blend. I give a link to my version of the chili powder blend recipe, below.
Ingredients:
1 tbsp olive oil
1 medium onion, finely chopped
1 medium carrot, diced
2–3 celery sticks, diced
2 large garlic cloves, finely chopped
½ tbsp dried oregano
¼ tsp red chilli flakes
1 tsp smoked paprika
1 tbsp chili powder
1 tsp onion powder
¼ tsp dried thyme
400g tin diced tomatoes
400g tin cannellini beans, drained and rinsed
400g tin black beans, drained and rinsed
500g potatoes, peeled and cut into 3cm pieces
500ml vegetable stock
A handful of fresh parsley, coarsely chopped
Salt and freshly ground black pepper, to taste
Method:
Place a heavy-based pan over medium heat. Once hot add the onion, carrot and celery and cook for about 5–6 minutes, or until softened.
Add the garlic and continue to cook for another minute. Next, stir in the dried oregano, red chilli flakes, smoked paprika, chili powder, onion powder and dried thyme.
Add the diced tomatoes, cannellini beans, black beans, potatoes and vegetable stock. Stir to combine, bring to a boil, then reduce the heat and simmer for 20 minutes or until the potatoes are fork-tender.
Stir in the fresh parsley, season to taste and serve with your favourite crusty bread (cornbread would be good and appripriate).
