Brazilian Black Bean Stew
A simmered stew of black beans with aromatics, tomato, and broth. Slow-cooked until beans are tender and flavors meld into a thick, warm base.
Ingredients
Method
Soak dried black beans overnight in cold water, or quick-soak by bringing beans and water to a boil for 2 minutes, then let stand 1 hour. Drain and rinse.
Dice onion, carrot, and celery into 0.5-inch pieces. Mince garlic.
Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery; sauté until softened, about 5 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add tomato paste and stir to coat the vegetables, cooking for 1 minute.
Pour in drained beans and vegetable broth. Add bay leaves and cumin. Bring to a boil, then reduce heat to low and simmer uncovered for 45–60 minutes, stirring occasionally, until beans are very tender and broth thickens slightly.
Season with salt and black pepper to taste.
Remove from heat and stir in fresh lime or orange juice. Serve hot, garnished with chopped cilantro if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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