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Black Bean Stew

1 lb dried black beans, rinsed
approx. 6 cups chicken stock
4 Tbsp.. olive oil
1 cup chopped yellow onions
1 plum tomato, chopped
12/ cup minced red pepper
1/4 cup chopped cilantro
1 Tbsp. balsamic vinegar
1 Tbsp. sugar
2 tsp. low sodium soy sauce
1/2 tsp. oregano
2 cloves garlic, minced
salt to taste
Add at the end: low fat sour cream and extra cilantro chopped

1. Soak the beans over night in cold water to cover. Drain.
2. Place the beans in a large, heavy pot, cover with chicken stock.
Bring to boil and simmer for 4 hours, adding some additional stock
to cover the beans as the liquid is reduced.
3. Heat the oil in a skillet over medium high heat. Sauté the
onion until golden. Add the sautéed onions and all other remaining
ingredients to large pot. Simmer for two hours, stirring and adding
more stock to cover the beans as necessary.
4. Season with salt and serve with dollops of sour cream and
chopped cilantro.

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