This black bean recipe is highly nutritious, packed full of flavor, and relatively easy to make
Ingredients
- 1 tbsp coconut oil or a neutral oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 red onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/2 bell pepper, diced
- 1 & 1/2 cup raw black beans, soaked overnight
- 1 large sweet potato, cubed (about 1 & 1/2 cups)
- 2 cups water or vegetable broth
- 1 can coconut milk, full-fat
- 1 tbsp veggie bouillon paste or 1 bouillon cube skip this if you're using veggie broth
- 2 tbsp fresh lime juice
- Salt to taste
- Cayenne pepper to taste
- 1/2 bunch cilantro for garnish
- 1 jalapeño pepper, thinly sliced for garnish
Instructions
- Warm oil in a large dutch oven, then add the coriander and cumin seeds to fry for about 30 seconds on medium heat.
- Add the onions, garlic, ginger, and bell pepper to sauté.
- When the onions soften add the soaked black beans, sweet potato, and water.
- Bring to a boil, then reduce to a simmer and cook the beans with the lid ajar for about 35 minutes. Add more water if necessary.
- Once the beans are cooked and tender, add the coconut milk, lime, and bouillon. Stir well, then cook for another 15 minutes, or until the stew has thickened and the beans are tender.
- Season to taste with more salt and cayenne pepper.
- Serve over coconut rice (recipe below), and garnish with fresh cilantro and jalapeño pepper (or lemon).