Great black bean stew from Thomasina Miers cookbook, Mexican food at home.
I used dried beans and cooked them myself, but canned beans are fine to use.
Serve the stew as a entree with some bread or with sausages or meat.
I used dried beans and cooked them myself, but canned beans are fine to use.
Serve the stew as a entree with some bread or with sausages or meat.
Black bean stew
4 servings
21 oz cooked black beans (canned)
1 large brown onion, chopped
6 oz bacon, chopped
2 tbsp olive oil
3 garlic cloves, crushed
2 celery sticks, roughly chopped
2 carrots, roughly chopped
1 tsp ground cumin
a pinch of allspice
2 tbsp fresh thyme and oregano
1 red chili, chopped
1 1/2 (14 oz) cans chopped plum tomatoes
1 small cinnamon stick
1 cup beef stock
a knob of butter
sea salt and ground black pepper
To garnish
sour cream or creme fraiche
spring onion, finely sliced
Chopped cilantro, sliced avocado
grated cheese
Heat olive oil in a large saucepan over medium heat. Add bacon and cook until bacon begins to brown.
Add onion, garlic, celery and carrots and cook until vegetable has softened,about 10 minutes.
Add cumin, allspice, thyme/oregano and chili and cook for a few more minutes.
Pour in beef stock and canned tomatoes and bring to boil. Turn down the heat and let it cook
on low heat for about 40 minutes.
Add the cooked beans and let it simmer for another 10 minutes. Season with sea salt and pepper.
Remove from heat and add a knob of butter. It gives the sauce a shine and som debth.
4 servings
21 oz cooked black beans (canned)
1 large brown onion, chopped
6 oz bacon, chopped
2 tbsp olive oil
3 garlic cloves, crushed
2 celery sticks, roughly chopped
2 carrots, roughly chopped
1 tsp ground cumin
a pinch of allspice
2 tbsp fresh thyme and oregano
1 red chili, chopped
1 1/2 (14 oz) cans chopped plum tomatoes
1 small cinnamon stick
1 cup beef stock
a knob of butter
sea salt and ground black pepper
To garnish
sour cream or creme fraiche
spring onion, finely sliced
Chopped cilantro, sliced avocado
grated cheese
Heat olive oil in a large saucepan over medium heat. Add bacon and cook until bacon begins to brown.
Add onion, garlic, celery and carrots and cook until vegetable has softened,about 10 minutes.
Add cumin, allspice, thyme/oregano and chili and cook for a few more minutes.
Pour in beef stock and canned tomatoes and bring to boil. Turn down the heat and let it cook
on low heat for about 40 minutes.
Add the cooked beans and let it simmer for another 10 minutes. Season with sea salt and pepper.
Remove from heat and add a knob of butter. It gives the sauce a shine and som debth.