Combine all ingredients in a small saucepan and stir. Cook over medium heat, stirring occasionally, until thick. I like this kind of soupy, so I usually add a little more water.
Taste and adjust seasoning. If time allows, if you don’t like your stews tongue-burning hot, or if you just need a little more time, cover and let sit. The mixture will thicken further.
Garnish as desired and eat.
Recipe variations
If you don’t have tomato-y beans already you can use the following recipe:
BEANS AND TOMATOES
Ingredients
2 tablespoons butter or extra virgin olive oil
1/4 cup chopped shallot or scallion
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
2 cups peeled, seeded, and diced tomato (drained canned is fine)
4 cups cooked or canned navy or pea beans, drained
1/2 cup chicken, beef, or vegetable stock, juice from canned tomatoes, or water
Salt and freshly ground black pepper
Instructions
Put the butter or oil in a large, deep skillet over medium heat. When the butter is melted or the oil is hot, add the shallot and cook, stirring, until it softens, 3 to 5 minutes. Add the thyme and cook for about 30 seconds.
Add the tomato and cook, stirring occasionally, until it breaks up and becomes “saucy,” about 10 minutes. Then add the beans and stock and turn the heat up to medium-high. Cook, stirring, until the mixture is hot and creamy, about 5 minutes.