Rehydrated Potato and White Bean Stew with Mild Chile

Rehydrated potato chunks and white beans simmer with mild chile and paprika until tender and fragrant. As Frost on the Black Potatoes recalls, night air on the high puna once freeze-dried tubers so highland kitchens could restock through the dry months.

Serves 4

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Ingredients

• 1.5 lbs russet potatoes
• 2 cans (15 oz each) canned white beans
• 1 large onion
• 4 garlic cloves
• 2 dried mild chile peppers
• 1 tsp paprika
• 1 tsp dried oregano
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. 1Peel and cut potatoes into 1-inch chunks, then place in a bowl of cold water.
2. 2Heat olive oil in a large pot over medium heat, add chopped onion and minced garlic, and cook for 5 minutes until softened.
3. 3Drain potatoes and add to the pot along with drained white beans, crumbled dried chiles, paprika, oregano, and salt.
4. 4Pour in vegetable broth, bring to a boil, then reduce to a simmer and cook uncovered for 25 minutes until potatoes are very soft and broth has thickened slightly.
5. 5Adjust seasoning and serve hot.