Andean papines stew with fresh vegetables

What does it include?

Ingredients

• 1 kg papines (small potatoes)
• 1 large onion chopped
• 1 chopped red bell pepper
• 2 cloves of garlic, minced
• 2 carrots sliced
• 2 peeled tomatoes or 1 can of crushed tomatoes
• 1 tbsp sweet paprika
• 1 tsp cumin
• 1 tsp oregano
• 1 bay leaf
• oil for sautéing
• salt to taste
• pepper to taste
• 500 ml vegetable or meat broth
• 1/2 cup peas (optional)
• 100 g red chorizo ​​or bacon (optional)
• chopped fresh parsley (to serve)

How to prepare it step by step?

Preparation

1. Wash the papines well and cut them in half if they are large.
2. Heat a splash of oil in a pot and brown the onion, bell pepper and garlic until translucent and aromatic.
3. Add the carrots and cook for 3-4 minutes until they begin to soften.
4. If using, add the chorizo ​​or pancetta and brown lightly until crispy.
5. Add the paprika, cumin, oregano and bay leaf; Cook for 1 minute to release aroma.
6. Add the tomatoes and cook for 5 minutes until the flavors are integrated and the tomato is reduced.
7. Add the baby potatoes and cover with the hot broth, making sure they are completely submerged.
8. Lower the heat to medium-low, cover and cook for 25–30 minutes until the papines are tender and the stew thickens.
9. If desired, add the peas in the last 10 minutes of cooking.
10. Adjust salt and pepper to taste.
11. Serve hot, sprinkled with fresh chopped parsley for a touch of color and flavor.