Argentine stew with beans and smoked meats
6 servings
40 minutes
Argentinian stew with beans and smoked meats is a vibrant and rich dish infused with South American traditions. It embodies the Argentine love for meat, spices, and hearty combinations. The mix of beans, smoked sausages, and tender meatballs creates an incredible palette of flavors: from the mild heat of chili peppers to the soft sweetness of tomatoes. This dish not only warms but also provides a sense of home comfort, making it an ideal choice for friendly evenings and family meals. Historically, it resembles dishes made by gauchos – Argentine cowboys who cooked similar stews over an open fire using available ingredients in a nourishing feast.
1
Wash the chili peppers, cut them in half, and remove the seeds. Finely chop one half and add it to the minced meat. Mix and shape into balls the size of a walnut. Place them on a tray or large dish and put them in the refrigerator.
- Chili pepper: 2 pieces
- Minced meat: 350 g
2
Prepare the sauce. Peel the onion and slice it into thin half-rings, cut the remaining peppers into thin strips. Sauté the onion and peppers in 1 tablespoon of heated corn oil for 5 minutes.
- Onion: 1 head
- Chili pepper: 2 pieces
3
Add tomatoes and cook over medium heat, stirring occasionally, for 10 minutes.
- Canned tomatoes: 500 g
4
Drain the beans in a colander and rinse with warm water. Add to the sauce, lightly salt, mix, and remove from heat.
- Canned red beans: 400 g
- Canned white beans: 400 g
5
Slice the sausages and hot dogs into 1 cm thick circles. Heat the remaining oil in a large saucepan, fry the meatballs, turning frequently, for 6 minutes. Add the sausage products and cook, stirring occasionally, for 5 minutes.
- Sausages: 300 g
- Hunter's sausages: 300 g
6
Pour in the prepared bean sauce, mix and cook for 3-4 minutes. Wash the cilantro, dry it and chop finely. Sprinkle the finished stew with herbs.
- Coriander: 1 g