Pozole-Inspired Black Bean Stew
over Pearl Couscous
Cooking time
20 minutes
Servings
4
Calories
610 /serving
The Mesoamerican stew called pozole can trace its roots back to ancient times. Instead of hominy cooked in broth, we’re using pearl couscous to cleverly recreate the nice nibbly texture of maize. This pozole rojo serves up tangy beans, cauliflower and green pepper, with homemade tortilla chips.
We will send you:
- 1 Lime
- 1 Scallion
- 200g Cauliflower florets
- 1 Green pepper
- 398ml Black beans (canned)
- 330g Multicoloured pearl couscous
- 200ml Tomato sauce
- 4 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Sulphites • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
9 g
Saturated Fat
1 g
Sodium
780 mg
Total Carb
105 g
Sugars
6 g
Protein
22 g
Fibre
13 g
Preparation
Boil the couscous
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- Add the couscous; stir gently to separate.
- Boil, 8 to 12 min., until tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent clumping; season with S&P.
Mise en place
- Meanwhile, thinly slice the scallion crosswise.
- Stack and cut the tortillas into 6 wedges.
- Halve, core and medium-dice the green pepper.
- Halve the cauliflower.
- Drain and rinse the black beans.
- Halve the lime; juice ½ and quarter the remaining ½.
Start the stew
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the cauliflower and green pepper. Sauté, 3 to 4 min., until the green pepper is fragrant.
- Add the tomato sauce, spices, 1 ½ cups water and S&P. Cook, partially covered, stirring occasionally, 5 to 7 min., until the vegetables are tender.
Make the tortilla chips
- Meanwhile, on a lined sheet pan, toss the tortillas with a drizzle of oil and S&P.
- Bake, flipping halfway, 3 to 5 min., until golden brown and crispy.
Finish the stew
- To the pan, add the black beans and cook, stirring occasionally, 1 to 2 min., until warmed through.
- If the stew seems dry, gradually add ½ cup water until you achieve your desired consistency.
- Add the lime juice and S&P; stir well.
Plate your dish
- Divide the couscous between your bowls.
- Top with the stew.
- Garnish with the scallion and lime wedges.
- Serve the tortilla chips on the side. Bon appétit!
