Black Bean Stew:
Servings: 4
Calories: 56kcal
Ingredients
- 2 tablespoons De La Rosa 613 Avocado Oil
- 1 small onion , diced
- 2 garlic cloves , minced
- 1 red bell pepper , diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1- 2 teaspoons chili powder (adjust to taste)
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 ½ cups vegetable broth
- 1 (15-ounce) can diced tomatoes, drained
- Juice of 1 lime
- Kosher salt and black pepper , to taste
- ¼ cup fresh cilantro , chopped (optional, for garnish)
- Coconut Cream or dairy-free sour cream (optional, for garnish)
Instructions
Sauté the vegetables:
- Heat the avocado oil in a large pot over medium heat. Add the diced onion and bell pepper and sauté for 3-4 minutes, until softened. Add the garlic and cook for another minute until fragrant.
Add spices:
- Stir in the cumin, smoked paprika, and chili powder, cooking for 30 seconds to release their flavors.
Simmer the stew:
- Add the black beans, vegetable broth, diced tomatoes, and salt to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld. Remove half of the stew and blend in a blender until smooth. Return to the pot and stir to combine.
Finish with lime:
- Remove from heat and stir in the lime juice. Taste and adjust seasonings if needed.
Serve:
- Ladle the stew into bowls and garnish with salsa macha and fresh cilantro, if desired.
Nutrition
Calories: 56kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 529mg | Potassium: 376mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2013IU | Vitamin C: 55mg | Calcium: 60mg | Iron: 2mg