Black Bean and Vegetable Stew
Yummy and nourishing black bean and vegetable stew.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 minutes
- Yield: 4
- Category: Main course
- Cuisine: International, Vegan
Ingredients
- 2 C cooked black beans
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/2 C diced carrot
- 1/2 C diced celeriac
- 1 C diced turnip
- 1 1/2 C diced butternut squash
- 1 can chopped tomatoes
- 2 C water or vegetable stock
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1/4 tsp cayenne pepper
- 1 bay leaf
- squeeze of lemon
- salt and black pepper to taste
- oil for cooking
Instructions
- Heat oil in a large shallow pan over medium heat. Sauté onion and carrot until onion is soft and translucent. Add garlic and spices and stir for a minute.
- Now pour tomatoes and cook for a minute or two. Then add diced celeriac, turnip, butternut squash and bay leaf. Pour water or vegetable stock and bring to a boil. Lower the heat, cover and cook for 20 minutes.
- After 20 minutes add black beans, salt and pepper and let it simmer uncovered for another 10 minutes. Taste and add squeeze of lemon if needed.
- Discard the bay leaf, switch off the heat and serve with grains of your choice like quinoa, brown rice, barley or sorghum.
Nutrition
- Calories: 235
- Sugar: 6.2g
- Sodium: 128mg
- Fat: 4.6g
- Saturated Fat: 0.7g
- Carbohydrates: 39.9g
- Fiber: 11.5g
- Protein: 10.8g
- Cholesterol: 0mg
Keywords: stew, root vegetables, beans, black beans, turnip, celeriac, butternut squash, carrot, tomatoes, vegan, vegetarian, gluten-free