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Bolita Bean and Beef Soup with red wine. Give Bolita beans a try.

Bolita Bean and Beef Soup

A hearty beef and bean stew using these unique Bolita Beans

Course Soup
Cuisine American
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 6
Author adapted from Dairy Hollow House

Ingredients

  • 2 tablespoons butter
  • 1 large onion chopped
  • 2 green bell peppers stemmed, seeded and diced
  • 1 yellow bell pepper stemmed, seeded and diced
  • 1 red bell pepper stemmed, seeded and diced
  • 2 leaves ribs celery with diced
  • 2 cloves garlic crushed
  • 3 tablespoons vegetable oil
  • 1 pound beef stew meat cut into bite sized pieces
  • All purpose flour enough to coat meat
  • 3 1/2 cups cooked Bolita Beans
  • 1 tablespoon honey
  • 1 tablespoon Pickapeppa or Worcestershire sauce
  • 1 teaspoon dried Summer Savory
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground cloves
  • a pinch of hot chile powder I used hot green ancho
  • Salt and pepper to taste
  • 1 1/2 quart chicken stock
  • 2 cups hearty red wine
  • 1/4 cup tomato paste
  • Sour cream or plain yogurt for garnish.

Instructions

  1. In a 10 inch skillet, melt the butter over medium heat. Add the onion and sauté until soft. About 3 minutes. Add the bell peppers and celery and sauté another 3 minutes. Stir in the garlic and cook until fragrant. Remove from heat and stir in the beans, honey, Pickapeppa or Worcestershire sauce, bay leaf, summer savory, basil, cloves, hot pepper, salt and pepper.
  2. Toss the cubes of steak with flour and shake off access flour. In another large skillet, heat 3 tablespoons of oil and brown beef on both sides. In a large heavy stock pot, bring the chicken stock, wine, tomato paste to a boil. Add the browned beef and simmer on low for 30 minutes. Stir in the bean mixture, turn down heat to very low and let simmer partially covered until the flavors are blended. About 30 minutes. Taste and adjust seasonings. Serve garnished with a dollop of sour cream.