Fresh Beans with Green Chile Hamburger Stew and Onions

Ingredients

1. 1 tsp coriander seeds
2. 1 Tbsp vegetable oil or olive oil
3. 1 lb lean ground beef
4. ½ medium onion, finely minced
5. 3 large garlic cloves, minced
6. 4–6 cups homemade chicken or vegetable stock
7. 1–3 cups roasted, peeled, and chopped green chile
8. 2 cups cooked pinto beans
9. ¼–½ tsp salt, or to taste
10. 6 flour or corn tortillas

Optional Toppings

• Grated cheddar, Monterey Jack, or queso fresco
• Finely minced onion

Instructions

1. Toast the coriander seeds: Heat a Dutch oven over medium-low heat. Add the coriander seeds and toast for 2–3 minutes, shaking the pot frequently, until fragrant and lightly browned.
2. Grind the coriander: Transfer the toasted seeds to a spice grinder or mortar and grind until finely powdered.
3. Cook the beef and aromatics: Heat the oil in the same pot over medium heat. Add the ground beef, minced onion, and garlic. Cook for about 4 minutes, stirring frequently, until the beef is browned and the onion has softened.
4. Build the stew: Stir in 4 cups of stock, the chopped green chile, and ½ tsp of the ground coriander. Bring to a gentle simmer.
5. Simmer: Cook uncovered for about 15 minutes, stirring occasionally. Add more stock as needed if the stew becomes too thick.
6. Add the pinto beans: Stir in the cooked pinto beans and simmer for another 10 minutes, allowing the beans to absorb the chile and coriander flavors.
7. Season: Taste the stew and add salt as needed. If you prefer a thinner consistency, stir in additional stock a little at a time.
8. Serve: Ladle the hot stew into bowls. Top with grated cheese and minced onion, then serve with warm flour or corn tortillas.

Optional Substitutions

• For a vegetarian version, omit the ground beef and use vegetable stock. Add extra pinto beans or your favorite cooked beans for a heartier stew.
• Use Monterey Jack or queso fresco for a milder, creamier topping.
• For a richer flavor, substitute part of the stock with beef stock when using ground beef.

Serving Tips

Serve the stew piping hot with warm tortillas for dipping and scooping. A little queso fresco and fresh minced onion on top adds a delicious contrast to the smoky green chile.

For an extra-hearty meal, serve alongside freshly baked cornbread.

Storage & Reheating Tips

Cool leftover stew promptly and refrigerate in an airtight container for up to 4 days.

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of stock or water if the stew has thickened in the refrigerator.

The stew can also be frozen in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.