This smoky, sweet stew has endless variations. It can be served over rice, inside of a tortilla, or simply in a bowl topped with Cheddar cheese or crushed tortilla chips. Now that I’ve learned that there’s no need to soak dry beans before cooking them, I’m going to be making them a lot more often instead of using canned beans.
Slow-Cooker Sweet and Smoky Corn and Pinto Bean Stew
- Servings: 1 ½ cups
- Yield: 10 servings
- Prep Time: 10 min
- Cooking Time: 6 hr
- 16 oz. dry pinto beans, rinsed
- 16 oz. frozen roasted corn, or use regular frozen corn kernels
- 1 yellow onion, diced
- 2 medium white or sweet potatoes, peeled and chopped into 1-inch pieces (about 3 cups)
- ½ lb. smoked ham or soy chorizo, chopped
- 16 oz. medium or spicy salsa
- 6 cups water
- 1 Tbsp. smoked paprika
- 1 tsp. minced garlic, (about 2 cloves)
- 1 chipotle pepper in adobo sauce, with a little of the sauce (optional)
- ½ tsp. salt
- 1 cup shredded sharp Cheddar cheese, for serving (optional)
- 1 cup tortilla chips, crushed, for serving (optional)
- Combine all of the ingredients except the cheese and chips in the slow cooker and stir. Cover and cook on low for 6 – 8 hours.
- Serve it immediately topped with the cheese and chips, if desired, or refrigerate it for up to 4 days.