ingridients

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

preparation

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.  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.

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Black bean stew ??

Cooking Method: Braising Country: ?? Kenya Courses: Dinner, Lunch