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Kary Osmond: Make a bean stew that has an all-day taste in a fraction of the time

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With the leaves changing color and the weather getting colder, it’s the perfect time to make a hearty stew. This one uses a handful of warm earthy spices, a variety of legumes to fill you up and an electric pressure cooker to speed up the process. I love using my Instant Pot for bean soups; it makes the beans super tender and gives the final dish an all-day simmered taste in a fraction of the time.

Mexican Bean Stew

Serves 4 to 6

2 tablespoons vegetable oil

1 white onion, finely chopped

2 garlic cloves, finely chopped


1 red finger chili, finely chopped

1 teaspoon ground coriander

2 teaspoons ground cumin

1/2 teaspoon cinnamon


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