You know I love my black bean dishes, they’re so comforting, satisfying and easy! We all have tins stocked up and now is the time to root out those black beans from the back of the press. Brazilian black bean stew is a rich and smoky traditional dish that I have altered so it can be made a little quicker at home. Once you make this dish you’ll be coming back to it again and again as a quick fix dinner.
You’ll see below how I blended up half the black beans to hurry up the cooking process, and to give us this creamy rich stew in minutes.
Storage: Once cooled you can refrigerate for up to 3 days. The stew also freezes well. It is also great for batch cooking, as it just gets better by the hours and days in flavour.
Serving suggestions: Serve with brown rice and fresh herbs.
2 tbsp Olive oil
1 Large onion, finely diced
4 Cloves garlic, finely sliced
1 Chilli, finely sliced
2 Carrots, diced
1 tbsp Sweet paprika
½ tbsp Smoked paprika
1 tbsp Oregano
400ml Veggie stock
2 x 400g tins Black beans
3 tbsp. Tomato paste
1 tbsp. Tamari
2 tbsp. Red wine vinegar
In a deep pan over high heat add the olive oil and onion.
Cook and stir for 2 minutes.
Toss in the garlic, chilli, herbs and spices and cook for 1 minute.
Add the diced carrots and stir, let cook for 2 minutes.
Pour over the stock and tomato paste, bring to a steady simmer for 12-15 minutes until the carrot is cooked through.
In a blender add 1x tin of the black beans and tamari, blend into a smooth puree.
Add the pureed beans and red wine to the pan, stirring until the puree had dispersed through the stock to form a thick creamy sauce.
Add the other tin of black beans and cook for a further 2 minutes. Serve up.