Smokey Black Bean Stew
Pretty wacky title, huh! There’s a lot that I want to convey in this post. Firstly, Happy Halloween to all the trick-or-treaters big and small. This Smokey Black Bean Stew is a great recipe to warm up little bellies before heading out to find their sugar-laden loot. It’s colorful, healthy, and very tasty; I will be making this for weeks to come!
And, A HUGE THANK YOU to everyone who stuck it out during VeganMoFo. This is actually the first year I’ve been able to finish the challenge- I posted every single weekday during the whole month! For the past three years I’ve been able to start off strong but then, y’know, life got in the way (nieces being born, new jobs, other stuff!) so I am happy to have had you along for the ride!
I am going to take a few days off after this month long adventure, but I would love to hear from you! Let me know what recipes sparked your interest- and what you would like to see more of here on MK. We’d love to hear from you!
Enjoy the goodies, and love, always- andrea
Black Bean Stew
2 tablespoons extra-virgin olive oil
1 cup diced red onion
4 cloves fresh garlic, minced
1 red bell pepper, sliced
2 carrots, peeled and sliced
1 zucchini, sliced into rounds
1 cup fresh or frozen corn
1 fifteen-ounce can fire-roasted crushed tomatoes
2 cups black beans, homemade or canned
2-3 cups vegetable broth
½ teaspoon each black pepper, oregano, and cayenne
½ teaspoon liquid smoke
- In a large skillet, heat olive oil over medium heat. Add onion and cook for five minutes.
- Add garlic, red pepper and carrots. Sauté until garlic is just staring to brown.
- Add zucchini, corn, tomatoes, beans, broth, spices, and smoke. Bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally to keep mixture from sticking. Add more spices to taste.
- Remove from heat and serve with tortillas, grains, or rice.
Yield: about 6 cups soup, or 6-8 servings