Chili Black Bean Stew
For the full experience, make this recipe with the Drop Recipes app.
recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/
-
- Total Time
- 10hrs 24mins
-
- Serves
- 4
-
- Calories
- 263
Once you've soaked your black beans overnight, this smoky, filling and flavorful recipe can be thrown together in a few minutes and left to cook slowly while you get on with your life.
recipe updated Jun 8, 2020
Ingredients
-
- Onion
- 1 (about 140 g)
-
- Carrot
- 2 (about 100 g)
-
- Celery stalk
- 2 (about 90 g)
-
- Garlic clove
- 3 (about 18 g)
-
- Fennel seeds
- 1 tsp (about 2.05 g)
-
- Cumin seeds
- 1 tsp (about 2.1 g)
-
- Coriander seeds
- 2 tsp (about 3.7 g)
-
- Olive oil
- 2 tbsp (about 27.3 g)
-
- Smoked paprika
- 1 tsp (about 2.15 g)
-
- Canned chopped tomatoes
- 368.88 g (about 1 ½ cups)
-
- Vegetable stock
- 1 ¼ cups (about 300 g)
-
- Brown sugar
- 1 tbsp (about 12.15 g)
-
- Salt & pepper
- as needed
-
- Dried black beans
- 1 ¼ cups (about 255.36 g)
-
- Plain yogurt
- ¾ cup (about 160.8 g)
-
- Rustic french bread
- as needed
Tools
-
Slow cooker
-
Saucepan
-
Medium bowl
-
Slow cooker bowl
-
Step preview
- Get a clean saucepan
- Add dried black beans to the saucepan
- Boil
- Cover
- Boil vigorously - 10 min
- Drain
- Add olive oil to a clean saucepan
- Heat
- Add onion to the saucepan
- Fry until softened while stirring occasionally - 5 min
- Add carrot, celery stalk and garlic clove to the saucepan
- Fry - 3 min
- Stir in fennel seeds, cumin seeds, coriander seeds and smoked paprika to the saucepan
- Cook - 1 min
- Pour content of saucepan into slow cooker bowl
- Add canned chopped tomatoes, vegetable stock, brown sugar and salt & pepper to the saucepan
- Transfer beans to stew and cover
- Boil saucepan
- Cook stew in slow cooker - 10 hr, low heat
- Season with salt & pepper
- Transfer stew to medium bowl
- Top with plain yogurt
- Serve with rustic french bread