Black bean stew ๐Ÿ‡ฐ๐Ÿ‡ช



  • ย 3 tablespoons light olive oil
  • ย 1 garlic clove, minced
  • ย 1/2 cup onion, finely chopped
  • ย 1/2 cup celery, finely chopped
  • ย 1/2 cup carrot, finely chopped
  • ย 1/2 cup red pepper, finely chopped
  • ย 3/4 cup tomato, chopped
  • ย 1 15-ounce can black beans, drained (but not rinsed)
  • ย 1/2 teaspoon cumin
  • ย 1/2 cup fresh orange juice
  • ย 1 tablespoon orange zest


Heat the oil in a large skillet or pot over medium high heat.

Add the onion, garlic, celery, carrot, and red pepper.

Cook covered for about 5 to 6 minutes, occasionally stirring.

Add the cumin and tomatoes.ย  Cook for another 2 to 3 minutes.

Add the beans, orange juice and orange zest.

Cover and let simmer for 3 to 5 minutes or until the vegetables are tender and the broth has thickened into a nice stew.


Black bean stew ๐Ÿ‡ฐ๐Ÿ‡ช

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