Chili Black Bean Stew
Serves
4
Total Time
10hrs 24mins
Calories
235
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.
- Carrot2diced
- Celery stalk2sliced
- Garlic clove3chopped
- Fennel seeds1 teaspooncrushed
- Cumin seeds1 teaspooncrushed
- Coriander seeds2 teaspoonscrushed
- Onion1chopped
- Olive oil2 tablespoons
- Smoked paprika1 teaspoon
- Canned chopped tomatoes370 g
- Vegetable stock300 ml
- Brown sugar1 tablespoon
- Salt & pepperas needed
- Dried black beans255 gsoaked, cold
- Wateras needed
- Plain yogurt155 g
- Rustic french breadas needed
Ingredients
- 1. Add dried black beans to a clean saucepan and cover with water
- 2. Bring to boil and cover
- 3. Boil vigorously - 10 min
- 4. Drain using a strainer
- 5. Heat olive oil in a clean saucepan
- 6. Add onion and fry until softened while stirring occasionally - 5 min
- 7. Add carrot, celery stalk and garlic clove
- 8. Fry - 3 min
- 9. Stir in fennel seeds, cumin seeds, coriander seeds and smoked paprika
- 10. Cook - 1 min
- 11. Pour content of saucepan into slow cooker bowl
- 12. Add canned chopped tomatoes, vegetable stock, brown sugar and salt & pepper to the saucepan
- 13. Transfer beans to stew and cover
- 14. Bring to boil in a saucepan
- 15. Cook stew in slow cooker - 10 hr, low heat
- 16. Season with salt & pepper
- 17. Transfer stew to medium bowl
- 18. Top with plain yogurt
- 19. Serve with rustic french bread
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
