Stew with beans, radish, and celery
Description
The dish is prepared without unnecessary complications. Rinse the beans. Place them in a large pot, cover with cold water by 5 cm, and bring to a vigorous boil over high heat. Cover with a lid, remove from heat, and let stand for 1 hour. Drain the water and set the beans aside. Meanwhile, grill the chili over high heat (on a grill). Alternatively, the chili can be roasted in the oven. Place the chili in a bowl and cover with plastic wrap. Let stand for 15 minutes. Transfer to a work surface and peel off the skin. Cut the chili in half and remove the seeds. Chop into pieces and set aside. Heat oil in a large pot over medium heat. Add garlic, onion, carrots, and celery. Cover with a lid and cook, stirring occasionally, until soft and lightly browned, about 15 minutes. Add cumin, coriander, pepper, cayenne pepper (if using), and stir. Then add broth, water, beans, and half of the roasted chili. Cover and simmer until the beans are tender, about 1½ hours. Remove the lid and continue cooking for another 30 minutes. Season with salt and pepper. Garnish with the remaining chili, radishes, cilantro, cheese, and serve. The finished dish is ready to be served.