Georgian-Mexican vegetable stew with beans and corn
6 servings
60 minutes
Good day, senors and senoritas! Today I will experiment with Mexican cuisine, having learned a lot from Georgian, and also adding a small nuance from Italy, it will be spicy, and a little sweet, and maybe a little sour, it all depends on what you want. A kind of mix of Georgian lobio and Mexican fajitas.
1
This recipe fits well in a pan with a diameter of 24 cm and a depth of 5 cm. I prefer cooking in a cast iron pan, but a pan with a thick bottom will also work. If it's larger, no worries; if smaller, reduce the recipe proportionally.
2
We heat the pan. Pour about 40 grams of sunflower oil. Grate a medium or large carrot on a coarse grater, chop one large onion finely, mince the garlic cloves or press them with a garlic press, finely chop the hot pepper; in my case it was a small hot pepper (2-4 g), or use similar hot pepper or add a bit of Tabasco. Place everything in the pan. The carrot absorbs oil well; that's why we added quite a bit of oil.
- Sunflower oil: 40 ml
- Carrot: 1 piece
- Onion: 1 piece
- Garlic: 5 clove
- Chili pepper: 2 pieces
3
We fry all of this over medium heat and stir often to prevent burning.
4
Let's move on to chopping: dice 4-6 medium-small tomatoes (I used 'plum' tomatoes), and 2-3 bell or sweet peppers. Open cans of beans and corn, draining all the liquid. Optionally, you can add about twelve olives and pickles, as well as about 50 grams of olive brine from the can.
- Finger tomatoes: 6 pieces
- Sweet pepper: 3 pieces
- Canned red beans: 1 jar
- Canned corn: 1 jar
- Olive: 12 pieces
- Olives: 12 pieces
5
We pour everything we have into the pan: tomatoes, peppers, beans, corn, olives, olive brine (adds acidity), balsamic vinegar (similarly adds acidity but also a light wine flavor), teriyaki soy sauce, 'Khmeli-Suneli' or 'Curry' seasoning, dried basil, sweet paprika, salt. Add about 100-150 grams of water or broth, let it simmer on medium or high heat, depending on the amount of liquid (approximately 20-25 minutes). When the liquid is almost evaporated, add greens and mix well. Simmer for another 2-3 minutes.
- Teriyaki sauce: 25 g
- Khmeli-suneli: to taste
- Ground paprika: to taste
- Dried basil: to taste
- Salt: to taste
- Balsamic vinegar: to taste
- Parsley: 15 g
- Dill: 15 g
- Green onions: 15 g
6
So, our dish is ready! If you used a cast iron skillet, transfer the dish to another container and wash the skillet immediately, then quickly dry it on high heat. This way it will serve you better.