Black Bean Stew

If you’re over chili and plain old beans, but still craving a flavorful fiber- and protein-rich dish, this black bean stew is for you.
If you’re over chili and plain old beans, but still craving a flavorful fiber- and protein-rich dish, this black bean stew is for you.

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Black Bean Stew

Serves 6

Ingredients:

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• 3 tablespoons olive oil

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• 1 large onion, diced

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• 1 large carrot, diced

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• 1 large stalk celery, diced

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• 1 green bell pepper, seeded, diced

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• 1 red bell pepper, seeded, diced

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• Salt and freshly ground black pepper

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• 3 garlic cloves, minced

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• 1 teaspoon dried oregano

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• 1 (28-ounce) can diced fire-roasted tomatoes

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• 1 (15-ounce) can black beans, rinsed, drained

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• 3 tablespoons minced fresh parsley

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• 1 tablespoon fresh thyme leaves

Directions:

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1. Heat oil in a large pot over medium heat. Add onion, carrot, celery, and bell peppers to the pot. Cook, stirring often, for 10 minutes or until carrots are tender.

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2. Add garlic and oregano. Cook, stirring, for 1 minute.

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3. Add tomatoes and black beans. Bring to a low boil, stirring often. Reduce heat and simmer for 5 minutes.

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4. Stir in parsley and thyme. Simmer for 1 more minute. Taste and season with salt and pepper.

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5. Serve hot.

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