Fresh Beans with Green Chile Hamburger Stew and Onions
Ingredients
Coriander seeds: 1 teaspoon
Vegetable oil or olive oil: 1 tablespoon
Lean ground beef: 1 pound (leave out for a vegetarian version)
Onion: ½ medium, finely chopped
Garlic: 3 large cloves, minced
Chicken or vegetable stock: 4–6 cups, homemade if possible (use more or less depending on how thick you like it)
Green chile: 1–3 cups, roasted, peeled, and chopped
Cooked pinto beans: 2 cups
Salt: ¼–½ teaspoon, or to taste
Flour or corn tortillas: 6, for serving
Optional toppings:
Grated cheddar cheese
Shredded Monterey Jack cheese
Crumbled queso fresco
Finely chopped onion
Fresh cilantro
Lime wedges
Sour cream
Hot sauce
Instructions
1. Toast and grind the coriander.
Set a Dutch oven or large, heavy pot over medium-low heat.
Add the coriander seeds and toast them for 2–3 minutes, shaking the pot often, until they smell fragrant and turn lightly golden.
Move the seeds to a spice grinder or mortar and pestle and grind them into a fine powder.
2. Brown the beef with the onion and garlic.
In the same pot, warm the oil over medium heat.
Add the ground beef (if using), onion, and garlic.
Cook for about 4 minutes, stirring often and breaking up the meat, until the beef is browned and the onion is soft.
3. Start the stew.
Pour in 4 cups of the stock, then add the green chile and ½ teaspoon of the ground coriander.
Stir well and bring to a gentle simmer.
Let it cook for about 15 minutes, stirring now and then
Add more stock if the stew gets thicker than you’d like.
4. Add the beans.
Stir in the pinto beans and simmer for another 10 minutes, until the beans are heated through and the flavors come together.
Taste and season with salt as needed.
5. Serve.
Ladle the hot stew into bowls and top with grated cheese and chopped onion if you like.
Serve with warm flour or corn tortillas on the side, or with a piece of cornbread for an extra-hearty meal.