Canary Bean Stew with Meatballs ( Frijoles Canarios con Albondigas)
Ingredients
- 1 pound dried canary beans
- 2 large carrots peeled and sliced
- 1 teaspoon ground cumin
- ½ teaspoon color achiote or sazon Goya with azafran
- 1 to mato chopped
- 1 garlic chopped
- ½ cup chopped onion
- 1 scallion chopped
- 12 cups water
- 1 large potato peeled and diced
- Salt and pepper
- ⅓ cup fresh cilantro
- ½ pound ground pork
- ½ pound ground beef
- ⅓ cup masarepa
- ¼ cup water
- salt and pepper
- ¼ teaspoon ground cumin
Instructions
- In a large pot, heat the oil over medium heat. Then add the onions and cook for 3 to 4 minutes or until the onions are translucent. Add the tomatoes, garlic, scallions and cook for another 3 minutes.
- To make the meatballs: In a medium bowl, combine all the meatball ingredients and using your hands, mix well until combined. Divide meat mixture equally into equal portions and roll into balls with your hands. Place in a plate and set aside.
- Add the beans, carrots, cumin, color and water to the pot. Bring to a boil. Then cover the pot and reduce the heat to medium- low and cook for about 1 hour.
- Add the meatballs and potatoes and cook for 45 minutes to 1 hour or until the beans are cooked. (Add additional water, as necessary.) Add salt and pepper, stir and sprinkle fresh cilantro and serve.
Nutrition
I know, I know spring is here and stew is probably the last dish you want to see right now, but as I mentioned before, in Colombia we eat soups and stews all year round. Even on the coast of the country, where it is always very hot, 80-90+ degrees, people eat delicious and hot fish sancocho.
There are those simple dishes that I want to make because I need comfort food, and because they remind me of my grandmother and what she used to make when I was a child. A bean soup with meatballs is that kind of dish for me. When I make it, I remember every detail of those family meals with all my cousins and siblings running around Mamita's house.
I made these beans for lunch and they were fantastic. I used canary beans instead of pinto beans, which it what Mamita always used. That was the only change I made from Mamita's dish, so feel free to substitute your favorite beans for the canary beans.
Buen Provecho!
Lyndsey
This looks so good Erica! The avocado and cilantro looks superb on top a nice touch of fresh!
Erica
Thank you guys 🙂 I love this stew !
norma
We also eat soup all year...this ine looks so good and healthy...
Joanne
I honestly could eat stews all year round also. the hot weather just never really gets to me like that. This looks so hearty and delicious! Great recipe to use up the better half of a bag of cranberry beans.
Carla
Me too! I could eat this all year round. It actually looks like it is on the light side, brothy. I'm bookmarking this one. Thanks.
nora@ffr
yummm yummmm!! drooling already!! perfect spring dish!! 🙂
sure gonna give a try!!
cheers and have a lovely day!!
grace
this is a beautiful stew, erica! i don't think i've actually had canary beans, but i like the name and the look of 'em. 🙂
Ivy
I am glad to hear that there are other people who eat stews year round, as we do in Greece. Never heard of canary beans before but it looks delicious.
Please come and collect an Award from my blog. Have a wonderful weekend.
Erica
Ivy- Thank you so much! I appreciate it 🙂
Chris
I'm going to do a steak with chimichurri in the next few days and as I was literally putting the flank steak into my cart, I thought of your blog. Any suggestions for appropriate side dishes?
Erica
Chris- Russian Salad is a great dish for steak with chimichurri.
Erica
Thank you everyone!
Velva
I could eat this stew any season. This stew is soul satisfying all year round.
Joy
O yum! Another delight for my Comfort Food page!
rebecca subbiah
looks delicious and great idea to add the avocado to the top have a great weekend
Sandra G
Love any kind of beans, now I use the canary beans all the time to make Peruvian food, thank you for this post, now I can make this great dish with them!
Barbara
What a lovely soup, Erica. The avocado on top sets it off perfectly.
I'm assuming masarepa is some sort of thickening agent? Could I use flour or cornmeal?
(And yes, I know how much you love dulce de leche...probably more than me and that's a lot!!)
Simply Life
oh what a comforting looking stew!