Veggie Black Bean Stew Food

VEGETARIAN BLACK BEAN STEW

Steps:

• Heat the oil in a large skillet or pot over medium high heat.
• Add the onion, garlic, celery, carrot, and red pepper.
• Cook covered for about 5 to 6 minutes, occasionally stirring.
• Add the cumin and tomatoes. Cook for another 2 to 3 minutes.
• Add the beans, orange juice and orange zest.
• Cover and let simmer for 3 to 5 minutes or until the vegetables are tender and the broth has thickened into a nice stew.

VEGGIE BLACK BEAN STEW

Steps:

• In a Dutch oven over medium-high heat, cook the onions, celery, carrot and red pepper in sherry and oil until tender. Add garlic; cook 1 minute longer. Add the beans, can of broth, tomatoes, tomato paste, honey, chili powder, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 40 minutes., Stir in the cilantro; simmer 5-15 minutes longer or until stew is thickened. Garnish with cheese, sour cream and green onion.

VEGGIE BLACK BEAN STEW

Steps:

• In a Dutch oven or large suacepan, saute the onions, celery, carrot, red pepper and garlic in 1/4 cup chicken broth and 1 tbsp olive oil until tender.
• Add the beans, can broth, tomatoes, tomato paste, honey, chili powder, cumin, and oregano. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
• Stir in the cilantro. Simmer until stew thickens (about 5-15 minutes longer).
• Garnish with cheese, sour cream, and green onion.

BLACK BEAN AND SWEET POTATO STEW- VEGAN!

Steps:

• In a large saucepan heat olive oil. Add the onion, green pepper, and garlic.
• Cook over medium heat until the vegetables begin to soften, about 4 minutes.
• Stir in the chili powder and cook 1 minute. Add 1 cup water and sweet potato.
• Cover and cook until potatoes can be pierced with a sharp knife, about 10 minutes.
• Add the stewed tomatoes and beans, breaking the tomatoes up into smaller chunks.
• with the side of the spoon.
• Simmer the stew uncovered over medium-low heat until the potato is very tender, about 8 minutes.
• To thicken the sauce slightly, mash about
• a quarter of the beans against the side of the pan.
• Stir in cilantro and season with Tabasco and salt and pepper (if desired).

HEARTY BEAN AND VEGETABLE STEW

Steps:

• Sort and rinse beans, then soak overnight in water.
• Drain beans and place in crockpot.
• Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
• Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
• The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
• Cook at high for 2 hours.
• Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
• When tender, add rice or pasta and cook for one additional hour.
• NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.