Picante de Pallares with Quinoa and Avocado Salsa

Ingredients

• 2 cups (400g) pallares beans, soaked overnight 2 cups (400g) pallares beans, soaked overnight
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 aji peppers, finely chopped 2 aji peppers, finely chopped
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• For the quinoa: For the quinoa:
• 1 cup (180g) quinoa 1 cup (180g) quinoa
• 2 cups (470ml) water 2 cups (470ml) water
• Salt to taste Salt to taste
• For the avocado salsa: For the avocado salsa:
• 1 ripe avocado, diced 1 ripe avocado, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• Juice of 1 lime Juice of 1 lime
• 2 tablespoons chopped cilantro 2 tablespoons chopped cilantro
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 15g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked pallares beans. Set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced tomatoes, ground cumin, paprika, dried oregano, and chopped aji peppers to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Add the drained pallares beans to the pot and pour in the vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour or until the beans are tender.
6. 6.
   While the stew is simmering, prepare the quinoa. Rinse the quinoa under cold water to remove any bitterness. In a separate pot, bring the water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is fluffy and the water is absorbed.
7. 7.
   In a bowl, combine the diced avocado, chopped red onion, lime juice, chopped cilantro, salt, and pepper to make the avocado salsa. Mix well.
8. 8.
   Serve the Picante de Pallares hot, accompanied by a scoop of quinoa and a generous dollop of avocado salsa on top.

Treat your ingredients with care...

• Pallares beans — Soaking the beans overnight helps to reduce the cooking time and ensures they cook evenly. Make sure to drain and rinse them before using.
• Aji peppers — Adjust the amount of aji peppers according to your spice preference. If you prefer a milder version, remove the seeds before chopping.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the stew.
• If you don't have aji peppers, you can substitute them with jalapenos or any other spicy pepper of your choice.
• To make the stew thicker, you can mash some of the cooked pallares beans with a fork and stir them back into the pot.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop and intensify over time.
• Garnish the stew with additional chopped cilantro and a squeeze of lime juice for an extra burst of freshness.

Serving advice

Serve the Picante de Pallares with quinoa and avocado salsa on top for a complete and satisfying meal. Accompany it with a side of warm corn tortillas or crusty bread to soak up the flavorful sauce.

Presentation advice

To present the dish beautifully, ladle the stew into individual bowls, ensuring a generous amount of beans and sauce in each serving. Place a scoop of fluffy quinoa on one side and top it with a dollop of avocado salsa. Garnish with a sprig of fresh cilantro for an added touch of color.