For the stew’s smoky beans, citrusy mojo yuca, and tangy slaw, pour a chilled orange wine: its gentle tannins and savory, tea‑like grip handle garlic, spice, and acidity without flinching, making it a versatile match for plant‑rich, zesty plates. For an easy alcohol‑free pairing, mix a quick Lime Rickey: fresh lime juice, a touch of sugar, and sparkling water over ice; its bright fizz and citrus cut through richness and echo the mojo’s lime. A simple orange–lime spritz mocktail works similarly if preferred sweeter and fruitier.
Red Bean Sancochado with Yuca and Mango
Dive into the vibrant flavors of Nicaragua with this smoky, plant-powered stew, perfectly balanced by zesty mojo yuca and a refreshing green mango slaw.
Servings 4
Calories 745kcal
Equipment
- Large pot with lid
- Large skillet or sauté pan
- 2 mixing bowls
- Cutting board and chef’s knife
- Colander
- Wooden spoon and tongs
- measuring cups and spoons
Ingredients
Sancochado (hearty stew)
- 1 tbsp rapeseed oil
- 1 medium yellow onion finely diced
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 medium carrots cut into 1cm half-moons
- 400 g waxy potatoes peeled and cut into 2cm chunks
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1 bay leaf
- 400 g can red kidney beans drained and rinsed
- 400 g can crushed tomatoes
- 500 ml vegetable stock
- 1 tsp apple cider vinegar to finish
- Salt and black pepper to taste
Yuca with garlic-citrus mojo
- 800 g frozen yuca (cassava), chunks
- 2 tbsp rapeseed oil
- 4 garlic cloves thinly sliced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1-2 limes juiced (about 3 tbsp)
- 2 tbsp fresh orange juice or more lime if unavailable
- Salt to taste
- 2 tbsp fresh coriander chopped (optional)
Green mango slaw (ensalada)
- 1 firm green mango peeled and julienned (or 1 firm pear if mango unavailable)
- 1 small red onion very thinly sliced
- 1 small cucumber seeds scooped, thin matchsticks
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tbsp neutral oil
- Pinch of sugar
- Salt and black pepper to taste
To serve
- Lime wedges
- Hot sauce optional
Instructions
Prep vegetables
- Onion: finely dice.
- Garlic: mince 3 cloves for stew; slice 4 cloves for mojo.
- Peppers: deseed and dice.
- Carrots: halve lengthwise and slice into 1cm half-moons.
- Potatoes: peel and cut into 2cm chunks; keep in cold water until needed.
- Mango/cucumber/onion for slaw: julienne and thin-slice as specified.
Start the sancochado base
- Heat 1 tbsp oil in a large pot (medium heat), add onion and a pinch of salt; sweat 3–4 minutes until translucent.
- Add minced garlic, peppers, and carrots; cook 3 minutes, stirring.
- Stir in cumin, paprika, oregano, and bay leaf; toast spices 30 seconds.
- Add potatoes, beans, tomatoes, and vegetable stock; bring to a simmer.
- Partially cover and simmer 25–30 minutes until potatoes and carrots are tender; season with salt, pepper, and finish with 1 tsp cider vinegar for brightness.
Cook the yuca and make mojo
- Boil yuca from frozen in salted water until fork-tender and splitting at the seams, 15–20 minutes; drain well.
- While yuca boils, warm 2 tbsp oil in a skillet on low; add sliced garlic and gently cook until just golden (2–3 minutes), then add cumin and oregano for 10 seconds off the heat.
- Stir in lime juice, orange juice, and salt to make a fragrant mojo.
- Toss drained yuca with the warm mojo; taste and adjust salt/acid; sprinkle chopped coriander if using.
Make the green mango slaw
- In a bowl, whisk lime juice, cider vinegar, oil, a pinch of sugar, salt, and pepper.
- Add julienned green mango, sliced red onion, and cucumber; toss and let marinate 10 minutes.
Final adjustments
- If the stew is too thick, splash in hot water; if too thin, simmer uncovered 2–3 minutes.
- Remove bay leaf; taste and adjust seasoning.
Serve
- Ladle the sancochado into bowls.
- Add a generous side of mojo yuca and a mound of green mango slaw.
- Serve with lime wedges and optional hot sauce.
Notes
⚠️ Important Note: Using Fresh Cassava Root
If you can only find fresh cassava root: Fresh cassava requires significantly more preparation than frozen and must be handled safely. Always peel completely (remove both brown skin AND thick white layer underneath) and cook thoroughly until fork-tender. Never eat raw — unlike pre-processed frozen cassava, fresh root contains compounds that are neutralized through proper peeling and cooking. Add 15-20 minutes to your prep time for peeling. Fresh cassava needs the same boiling time but requires this extra preparation step. The upside: Fresh cassava often has superior texture and flavor, making the effort worthwhile!Serving suggestions:
- Celery — commonly present in commercial vegetable stock/bouillon.
- Check the ingredients of the hot sauce, if using.
Emission Hotspots:
- While canned tomatoes and beans are convenient, they carry a higher environmental cost than their raw counterparts.
- Shop to home transportation, if a combustion car is used
Sustainability tips:
- This stew tastes even better the next day, and leftover yuca can be pan-fried
- Buy dried beans: cook large batches and freeze portions instead of using canned to minimize packaging waste and transport emissions.
- Double the recipe and freeze portions to reduce cooking energy per serving over time
- Seasonal, local produce: Choose in-season onions, carrots, potatoes, and pepper where possible to reduce storage and transport emissions.
- Walk or bike to the supermarket and farmer's market to cut transportation emissions
- Cook the stew in a rice cooker (e.g. the Reishunger Digital Reiskocher) to save some energy
- Guinea pigs 🐹 will love any leftover cucumber, peppers, carrots and cilantro