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Clay Pot Smoked Black Bean Stew

March 20, 2017

Clay Pot Smoked Black Bean Stew

It's great to have some stew on hand for a quick meal or in-between meal snack. I love black bean stew because it's got a smoky, spicy flavor that really satisfies, without weighing me down like meat dishes. I periodically just like to have a light meal without any meat in it to give my system a break, and it makes me feel very nourished and clean.

This black bean stew is a great dish to make ahead on the weekend and then serve all week—send it to school or work in lunches, and sip on it when you just want a little something to tide you over. I love it with a dollop of sour cream and some scallions, because it adds a really great fresh flavor. You can even spoon some salsa in for a cool kick. And of course, if you want to dress it up as a full meal instead of a more vegetarian side, a little chopped chicken can go a long way in this dish.

  • 1 red onion, diced
  • 1 carrot, peeled and sliced
  • 2 lb black beans, soaked, cooked and drained
  • 2 tomatoes, diced
  • 1 ½ cups broth
  • 1 cup sliced roasted red pepper
  • 1 T chipotle pepper in adobo sauce, sliced
  • 1 t cumin
  • salt & pepper, to taste
  • zest from 1 orange
  • Sliced avocado, sour cream, cilantro, scallions (for garnish)
  1. Put all ingredients into the clay pot (except garnish ingredients and orange zest)
  2. Cook on “stew” setting for 1 hour
  3. This stew will keep warm in the clay pot for up to 12 hours
  4. Before serving, stir in orange zest
  5. Garnish with avocado, sour cream, scallions, and cilantro, if desired

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