Hot and Smoky Black Bean Stew
- Vegan
- Lactose free
- Vegetarian
- Easy recipes
If you're in a rush, you can use canned black beans (drained and rinsed) in this Mediterranean-style stew. But freshly cooked beans have a much better texture and taste. Serve with brown rice or whole grain bread to make a protein-rich meal.
Ingredients
- 2 each sweet green peppers and red peppers
- 1 tbsp (15 mL) vegetable oil
- 2 potatoes, peeled and cut in 1-inch (2.5 cm) cubes
- 1 onion chopped
- 4 cloves garlic, minced
- 1/2 tsp (2 mL) each ground cumin and salt
- 1/4 tsp (1 mL) ground cinnamon
- 1 can (28 oz/796 mL) tomatoes
- 3 cups (750 mL) cooked black beans
- 2 chipotle peppers, minced
- 1 tbsp (15 mL) adobo sauce
- 1/2 tsp (2 mL) dried oregano
- Coriander sprigs (optional)
Preparation
Halve and seed peppers. Place on baking sheet, skin side up; broil until blackened. Transfer to bowl; cover with plastic wrap and let stand for 15 minutes. Peel off skins; chop and set aside.
In Dutch oven, heat oil over medium heat; fry potatoes, onion, garlic, cumin, salt and cinnamon until onion is softened, about 5 minutes. Add 1 cup (250 mL) water; cover and simmer, stirring, until potatoes are tender, about 10 minutes.
Meanwhile, drain tomatoes, reserving juice; cut into quarters. Add tomatoes and juice, beans, chipotles, adobo sauce, reserved peppers and any juices and oregano to pot; bring to boil. Reduce heat, cover and simmer until thickened, about 30 minutes. Garnish with coriander sprigs, if using.
Makes 4 servings.
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