Saturday, November 3, 2012

RW's Black Bean Stew

Today I needed a quick Saturday lunch. Luckily this morning, I read my Runner's World and came across the following recipe for Black Bean Stew. This would make a great week night dinner because it's fast and tasty. I added a bit of cayenne pepper because I'm Cajun and well we put it in everything.

Black Bean Stew
2 tsp oil
1 onion, diced
1 cup carrot, sliced thin
2 15 oz cans of black beans, drained and rinsed
2 15 oz cans of diced tomatoes
1.5 cups veg broth (I used chicken bc I didn't have veg)
1 cup roasted red peppers, sliced
1 tbsp chipotle pepper in adobe sauce
1 tsp cumin
Salt & pepper, to taste
Zest of 1 orange
1 tsp of fresh thyme

Heat oil in a large heavy bottom pot. Cook onion & carrot over medium heat for 5 mins. Add beans, tomatoes, broth, peppers, and seasonings. Simmer for 20 mins. Stir in orange zest and thyme.

Super tasty and healthy. This will definitely be a family fav.

- Posted using BlogPress from my iPad


Teamarcia said...

Looks great! I need to make it.