Hearty Chuño-Style Potato and White Bean Stew

This hearty stew simmers russet potatoes and white beans with smoky aji chile, cumin, and oregano in a savory broth. It echoes Frost-Stomped Potatoes for Winter, when Andean families freeze-thawed and trampled tubers into chuño for the Inca highland pantry.

Serves 4

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Ingredients

• 1.5 lbs russet potatoes
• 1 cup dried white beans
• 1 medium onion
• 3 garlic cloves
• 1 tsp dried aji chile flakes
• 1 tsp ground cumin
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp salt

Instructions

1. 1Soak the dried white beans overnight or use quick-soak method; drain and rinse.
2. 2Peel and cut the potatoes into 1-inch chunks, dice the onion, and mince the garlic.
3. 3In a large pot, combine the soaked beans, potatoes, onion, garlic, aji chile flakes, cumin, oregano, broth, and salt.
4. 4Bring to a boil, then reduce to a gentle simmer, cover, and cook for 30 minutes until beans and potatoes are very tender and the broth has thickened slightly.
5. 5Mash a few potato chunks against the side of the pot to thicken the stew further before serving.