march 11, 2009

We like to make a big pot of soup or stew so we have leftovers for lunch the next day. In my opinion, it often tastes better then, since the flavors have had a chance to mix together.

Vegetarian Black Bean Stew
1 onion, chopped
2 garlic cloves, minced
3 cans (12 oz) black beans, rinsed well
2 cans (12 oz) diced tomatoes
1 jar (12 oz) roasted red pepper
1 can (4 oz) green chilis
6 cups vegetarian broth stock
2/3 cup cilantro, chopped
2 tbs ground cumin
1 tbs Italian seasoning
salt and fresh ground black pepper to taste

Saute onion and garlic in olive oil over medium heat, until soft. Add cumin and cook for an additional minute. Add black beans, tomatoes, red pepper, green chilis, broth, and Italian seasoning. Bring mixture to a boil, then reduce to medium heat and let simmer for an hour (with the lid off so some of the liquid evaporates). Add chopped cilantro and let simmer for 15 minutes. Salt and pepper to taste. Serve hot!






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