More Great Recipes: Beans | Stew | Vegan


Smoky Black Bean Stew


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Why I Love This Recipe

This is a favorite of ours in the winter — spicy, warm, and very flavorful. Adapted by Kim Scudera from Runners World. Rev. Catie Scudera


Ingredients You'll Need

1 tbsp. olive oil
1 med. onion, diced
2 good-sized carrots, halved lengthwise, then thinly sliced crosswise
3 15-oz cans black beans, drained
3 12-oz cans Ro-Tel diced tomatoes with chilies (or plain if you want to tone down heat)
1 ¾ cup vegetable broth
1 ½ cup roasted red peppers, sliced
1 whole canned chipotle in adobo, minced (this makes it good & spicy; adjust to taste)
2 tsp. cumin
Zest of an orange
1 tbsp. fresh thyme
Avocado, fresh cilantro, and sour cream (if not making vegan) for garnish


Directions

Heat oil in heavy good-sized saucepan (5 qt. minimum) over medium-low heat. Gently cook onion and carrot until tender, about 5 minutes. Add black beans, diced tomatoes, broth, red peppers, chipotle (with its clinging adobo sauce), cumin, and salt and pepper to taste. Simmer 20 minutes. Add orange zest and thyme. Serve with diced avocado, sour cream, and fresh cilantro.


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